Greyhound Recipe

Prepare glass (optional rim)

If you want a salted or sugared rim (Salty Dog variation), run the grapefruit wedge around the rim of the highball glass to moisten it, then dip the rim into a small plate of coarse salt or superfine sugar to coat evenly. Set the glass aside.

Place the highball glass in the freezer for 2–3 minutes or fill it with a few ice cubes to chill while you prepare the cocktail, then discard the chilling ice if you used it to pre-chill the glass.

Fill a cocktail shaker (or mixing glass) with the measured ice (about 1 cup) to chill the drink quickly.

Add 60 ml vodka and 120 ml freshly squeezed pink grapefruit juice to the shaker. If you prefer the drink slightly sweeter (grapefruit can be tart), add 10 ml simple syrup.

Shake briskly for 8–12 seconds just to chill and combine, or if you prefer a slightly less diluted, stirred drink, stir with a bar spoon for 10–15 seconds in a mixing glass with ice.

If you chilled the highball glass with ice earlier, discard that ice and fill the prepared glass with fresh ice. Strain the shaken or stirred mixture into the ice-filled highball glass.

Garnish with the grapefruit wedge on the rim or dropped into the drink. Taste and, if needed, add a splash more grapefruit juice or a small dash of simple syrup to balance bitterness.

Serve immediately with a straw or stirrer. Enjoy.