I really intended to make a different cocktail today. But, because they sound somewhat similar, I completely mixed-up the names in my head. So, here we are with a Greyhound. But, how did this concoction get its name? Turns out it’s because it was an oft-consumed beverage at Greyhound bus stops! While today’s Greyhound is typically made with vodka, it started with gin. Since I’m a culinary traditionalist, I made mine with gin as well. If you use vodka, it’s fairly simple (1 part spirit to 2 parts juice). But, employing gin takes a little extra work to make sure it tastes perfect and not too bitter. I tinkered around with several combinations and additions for the following recipe. Adding the sprig of rosemary is perfect as you bring the drink to your lips for consumption, the smell of the fresh herb opens you up for this enjoyable drink. So, make yourself one (or two) of these babies and tune into the season premier of Top Chef: Wisconsin, tonight at 9, on Bravo!
Greyhound
2 oz gin
4 oz freshly squeezed grapefruit juice
Simple syrup
Orange-flavored seltzer
Rosemary
Lime (optional)
Add ice to a Collins glass and pour in the gin and grapefruit juice.
Add a scant teaspoon of simple syrup, followed by a small splash of the seltzer.
Stir with a sprig of fresh rosemary, garnish with a lime wheel, and serve. ______________________________ Copyright 2024, Brendan McCann, All Rights Reserved.