Besides the gorgeous color, this drink can be lightly sweetened or served the old-fashioned way with just two ingredients: juice and gin. It's easy to make, especially if you have the syrup and grapefruit juice made ahead. I give you both options. You don't need a fancy bar setup, and you can have chilled cocktails ready in 20 minutes.
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Easy grapefruit drink
If you love citrus and gin drinks (like a lemon martini), this recipe is a great fit.
This is a must-make when grapefruits are in season (winter and early spring). And it couldn't be simpler and eye-catching with that pale color that screams to be added to a spring brunch table!
No bartender equipment is necessary, so that's also a plus.
It's so quick to put together once you have the juice ready (or if you use store-bought), that I make it when it's just two of us or when I have a crowd, like for New Year's, when I take out my dispenser or pitchers.
Though I use dry gins, you can also make it with vodka. Oh, and if you use a salty rim (like with a margarita), you call it a Salty Dog.
The Greyhound cocktail is a vintage gin and grapefruit drink dating back to mid-twentieth-century American bar culture. It is traditionally unsweetened, but a small amount of simple syrup balances the bitterness and makes it more approachable without losing its classic character. Fresh juice, good gin, and a very cold glass are the keys to getting it right.
Testing Notes
- Red and white grapefruits taste different, so taste and see which one you like more. Red is sweeter and mellower, white is more bitter and tart. If you sweeten it and use white, you might need to up the syrup amount.
- Fresh grapefruit juice is better: I used to think that it's non-negotiable, and though I still think freshly squeezed trumps bottled, some brands work. So it depends on the availability of fresh grapefruits.
- The better the gin, the better the drink. With only a few ingredients, quality matters. A smooth, clean gin avoids that harsh burn.
- Ratios matter, but you must adjust them to your liking. I use the traditional 4 ounces of juice per 2 ounces of gin for each drink.
- Chill your glass first. This drink should always be served cold. Stick the glasses in the freezer (carefully, as they're quite fragile) for a few minutes while you prep.
- If possible, use large ice cubes; they don't melt as quickly, so the drink chills without too much water being added.
- If using a pitcher, know how many cups it holds, so it doesn't overflow before you add the ice or finish pouring the ingredients.
- Adjust the sweetness or tartness. If using a simple syrup, start with a small amount. Taste and tweak.
Process steps
Make the syrup
Stir the sugar into the water. Cook over medium heat, without stirring, until dissolved. It usually happens when it breaks into a boil.
It's really as easy as that. And it can be stored in the refrigerator for months in an airtight glass container.
Process and sieve
Process until the pulp is disintegrated and strain before using.
Or juice the grapefruit using a regular juicer, and strain it before adding it.
Add gin
Simply pour it into the pitcher or the cold glasses if making one or two individual drinks.
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Gin Grapefruit Greyhound Cocktail (with sweeter variation)
Ingredients
For two servings (highball glasses):
- 1 cup freshly squeezed grapefruit juice, about 8 ounces, from about 2 grapefruits
- 4 ounces gin, about ½ cup
- large ice cubes
- 2 fresh rosemary sprigs, for garnish
- 2 grapefruit slices, for garnish
For the simple syrup (if using):
- ½ cup sugar
- ½ cup water
Instructions
Make a simple syrup (optional):
- In a small saucepan, combine ½ cup sugar with ½ cup water.
- Heat over medium heat, stirring until the sugar dissolves completely. Let it cool. It keeps for months in the fridge in an airtight glass container. You will have leftover syrup that you can use for other cocktails, lemonades, fruit salads and fruit sauces.
Assemble the drinks:
- Have ready 1 cup freshly squeezed grapefruit juice, from about 2 grapefruits, and strain the juice to remove seeds and excess pulp.
- Pour juice into two highball glasses.
- Add 4 ounces gin, dividing equally, and simple syrup if using, just a small amount like 1 teaspoon at first.
- Add a large piece of ice. Stir well and taste; adjust sweetness or dilution as needed. Serve immediately.
- If making a large pitcher, simply double or triple the amount of ingredients depending on the size of your pitcher.
- Garnish with 2 fresh rosemary sprigs and 2 grapefruit slices.
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