More Breadcrumbs

Pink Greyhound Recipe

Heather Arndt Anderson
Pink Greyhound Recipe

[Photograph: 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.

Read more: Brunch Drinks: The Pink Greyhound

  • Yield:1 cocktail
  • Active time: 15 minutes
  • Total time:45 minutes

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. 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. 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
Brunch Drinks: The Pink Greyhound

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT