Italian Greyhound Recipe

Time10m

Serves1

Grapefruit vodka, Aperol, sparkling blood orange, rosemary sugar.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make rosemary sugar
Measure 2 tablespoons granulated sugar into a small shallow dish. Finely chop 1 teaspoon fresh rosemary leaves and mix into the sugar until evenly distributed. Crush lightly with the back of a spoon to release oils and help the rosemary bind to the sugar.
2
Rim glass
Take a coupe or highball glass. Rub the grapefruit wedge around the rim to moisten it. Dip the wet rim into the rosemary sugar, pressing gently so the sugar adheres evenly. Set the glass aside.
3
Garnish prep
Lightly clap the remaining rosemary sprig between your palms to release aromatics and set aside for garnish. If desired, chill the glass while you build the cocktail.

4
Build and shake
Fill a cocktail shaker with ice. Add 2 oz grapefruit vodka, 1 oz Aperol, and 1/2 oz fresh grapefruit juice. Shake vigorously for about 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled.
5
Combine with sparkling soda
Fill the rimmed glass with fresh ice if using a highball (or leave chilled and strain into a coupe if serving up). Strain the shaken mixture into the glass, then top gently with 3 oz sparkling blood orange soda. Stir once or twice gently with a bar spoon to combine without flattening the bubbles.
6
Finish and serve
Garnish with the lightly clapped rosemary sprig, placing it on the rim or floating it in the drink so the aroma complements each sip. Optionally garnish with a thin grapefruit wheel or twist. Serve immediately.