The original Greyhound cocktail has fallen in and out of popularity since its conception in the 1930s, but this variation is one of my favorite drinks to serve when entertaining. The rosemary simple syrup imparts complex herbaceous notes, and the sweetness rounds out the tart grapefruit juice. Gin adds floral notes and more depth of flavor, but the recipe can also be made with vodka.
–FOR ONE–
INGREDIENTS
- 2 oz Hendricks gin
- 1/2 oz rosemary simple syrup
- 4 oz Grapefruit juice (1 Grapefruit, plus extra for garnish)
- Rosemary sprigs, for garnish
DIRECTIONS
Add gin, rosemary simple syrup, and grapefruit juice to a shaker filled with ice.
Shake for 20 seconds and strain into glass filled with cubed ice.
Garnish with a grapefruit wedge and rosemary sprig.
–BATCH–
12 servings (87 oz | 10 ¾ c | 2 ¾ qt)
INGREDIENTS
- 750 ml bottle of gin
- 6 oz rosemary simple syrup
- 48 oz grapefruit juice
- 8 oz water
- 2 bunches rosemary sprigs, for garnish
- 1 grapefruit, cut into wedges, for garnish
DIRECTIONS
Add gin, rosemary simple syrup, grapefruit juice, and water to beverage dispenser and chill.
Fill glasses with cubed ice. Before serving, stir chilled cocktail and pour into glasses.
Garnish with grapefruit slices and rosemary sprigs.
–DOUBLE BATCH–
30 servings
This is always a crowd favorite, so I suggest mixing up a double batch!
- 1.75 L gin
- 15 oz rosemary simple syrup
- 120 oz grapefruit juice
- 20 oz water
- 5 bunches rosemary,
- for garnish
- 2 grapefruit, cut into
- wedges, for garnish
Citrus juice
- 6 grapefruit = 48 oz juice
- 15 grapefruit = 120 oz juice
Herbal notes : Experiment with other herbal simple syrups, like basil and lavender (both on page 15). These aromatic botanicals naturally complement grapefruit and gin.
For a step-by-step guide, check out the video:
