

Yields:
2
Cook Time:
10 mins
Total Time:
1 hr 40 mins
A classic greyhound keeps it simple: grapefruit juice, vodka or gin, and ice. Our version includes some sparkly upgrades: a sweet/savory rim made of sugar and salt, and a sugar-encrusted sprig of rosemary. Refreshing and easy to down, they're great for a lively brunch or cocktail hour.
Made these? Let us know how it went in the comment section below!
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Ingredients
For the sugared rosemary:
- 2 Tbsp.
water
- 3 Tbsp.
granulated sugar, divided
- 2
rosemary sprigs
For cocktail:
- 1/2 tsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 8 oz.
fresh or store-bought grapefruit juice, divided
- 4 oz.
vodka, divided
ice
- 2
grapefruit wedges, for garnish
Directions
- Step 1Make sugared rosemary: Cut a rectangle of parchment paper long and wide enough to fit your rosemary sprigs and place on a plate. In a small skillet or sauce pan over medium heat, combine water and 2 tablespoons sugar.
- Step 2Stir sugar until dissolved, then turn off heat. Add rosemary sprigs and turn to coat entirely in sugar mixture. Transfer rosemary to prepared parchment paper, and let dry 1 hour. Sprinkle remaining sugar over rosemary to coat, then let dry for 30 to 35 minutes more, or until dry to the touch.
- Step 3Prepare glasses: Combine sugar and salt on a small shallow plate. Use a grapefruit wedge to wet the rim of both serving glasses, then dip into sugar-salt mixture to coat.
- Step 4Prepare cocktail: into 2 highball glasses, divide grapefruit juice and vodka. Fill glasses with ice and stir to chill. Garnish with sugared rosemary sprig and a grapefruit wedge.
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