Pink Greyhound Recipe

By
Heather Arndt Anderson
Heather Arndt Anderson
Heather Arndt Anderson is an award-winning food writer, author, and botanist who has contributed cocktail recipes to Serious Eats and operates a test kitchen from her home in Oregon.
Learn about Serious Eats' Editorial Process
Updated Nov. 29, 2018
20110705pinkgreyhoundprimary.jpg
Heather Arndt Anderson

Fresh-squeezed grapefruit juice at brunch? Yes, please. A little vodka? Oh, why the hell not. This cocktail is, for all intents and purposes, a greyhound, but I make it with fresh-squeezed pink grapefruit juice (Rio Star from Texas, if you're into cowboys), rosemary simple syrup, and locally-distilled vodka. It's a real dandy.

Featured Video

Recipe Facts

Active: 15 mins
Total: 45 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • For the Rosemary Simple Syrup
  • 5 sprigs fresh rosemary
  • 1/2 cup water
  • 1/2 cup sugar
  • For the Cocktail
  • Ice
  • 2 ounces vodka
  • 1/2 ounce rosemary simple syrup
  • 4 ounces freshly squeezed pink grapefruit juice
  • garnish: grapefruit twist, rosemary sprig

Directions

  1. To make the rosemary simple syrup, combine the rosemary, sugar and water in a small saucepan and bring to a boil. Simmer until the syrup is infused with the flavor of the rosemary, about 8 minutes. Let cool.

  2. For the cocktail, fill a rocks glass with ice. Add vodka, 1/2 ounce rosemary simple syrup, and grapefruit juice. Stir gently. Garnish with grapefruit twist and rosemary sprig.

This Recipe Appears In

More Serious Eats Recipes