The classic greyhound. Photo by Donna Turner Ruhlman.

The classic Greyhound. Photo by Donna Turner Ruhlman.

I’m continuing the citrus binge as it’s a remedy for the winter blasts we’ve been getting. My favorite vodka mixer had long been grapefruit juice—because I’m a fan of bitter. Bitter is good. But then those tangerines floated into the house and I have to say, The Robertson is one bright cocktail.

But back to the basics now, on this busy, busy week, struggling with two manuscripts, a trip to DC to talk Schmaltz, Boston on Sunday, and a manuscript to finish. Something simple and refreshing to end the week.

Please, now is the time, fresh grapefruit juice only. That’s what makes the drink. Squeeze it by hand if you don’t have a juicer or a reamer. It’s all about the freshness of the juice.

Happy Friday, all.

The Greyhound

  • 2 ounces vodka
  • 3 to 4 ounces freshly squeezed grapefruit juice
  • Wedge of lime
  1. Combine the fluids over ice in a highball glass and add a wedge of lime. It’s winter. Embrace it.

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© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.

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19 Wonderful responses to “Friday Cocktail Hour: The Greyhound”

    • Annette

      Delicious! Especially when made with Hendricks and a little splash of soda.

    • ruhlman

      We need a name! And maybe one more component to balance the bitterness of the grapefruit juice, a half ounce of Cointreau?

      • Noah

        When make a Geyhound with Gin and add half ounce of St. Germain, I call it a Jiminy Cricket (but I offer no explanation as to why).

  • Kathy

    Look forward to this post every week. Oh yeah., the recipes and rants are stellar too…no really… This is one of my few go to sites I highly recommend… Not that you need my recommendation…guess what I’m trying to say (very badly) is…thanks…

  • Elsewhere

    A Greyhound has always been a favorite summertime drink of mine, even when finding a good, ripe grapefruit has been difficult. A few years ago a friend gave me some ripe grapefruit from her tree, and that is still the standard by which I judge all other grapefruit.

  • Allen

    Pot infused ghee butter for brownies, cookies, seared steaks, maitre de butter.
    Better for your liver and you can cook with it in Washington, Colorado, Alaska soon, and you other folks too, when you remove the stick from your ass.
    Scooobie doobie dooo….

  • Curt

    Nice post. Are you talking schmaltz in Boston also? And if so, when and where? Also, if you’re in need of any Sunday evening activities, it’s tiki night at drink, which is always worth the time….

    Cheers,
    Curt

  • Victoria

    Nice post; will wait till summer and substitute my favorite Plymouth Gin. Got the Pyrat Rum at your “urging.” Good one. As always, thanks.

  • Karri

    Salt the rim, change the vodka for a good reposado tequila and call it a salty chihuahua. One of my very favorite drinks! (lime squeeze)

  • Lucille

    The bartender at Bac in Cleveland makes a cocktail for my brother with grapefruit juice, citrus vodka, and St. Germain. It is TERRIFIC. He calls it “the Doug”–my brother’s name is Doug.

  • Sarah V

    I love the ‘gin with grapefruit juice’ during summer – haven’t hocked into it so far this year, though! – it’s incredibly refreshing, although it can be one of those drinks that you throw down and enjoy responsibly until you try to stand up.

  • Don

    I started playing with grapefruit in cocktails a while back – and it’s been a great mixer to experiment with Gin, which I previously disliked.

    A salty dog was the first that I really settled on, and then I started twisting it.

    Muddle a bit of cilantro, and lime, and then build a salty dog on top of it.

    Herbacious, and the lime adds a bit of sweet/tart to the bitter of the grapefruit.

    I keep meaning to try it with a chile salted rim, and a bit of muddled jalapeno, or a splash of a habanero/sour mix too.

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