Rosemary Greyhound Cocktail Recipe
I throw together a Rosemary Greyhound by mixing fresh grapefruit juice, vodka, and a simple rosemary syrup. Picking good ingredients and using the right tools really helps balance the sweet and tart.
Equipment
- A cocktail shaker is key for chilling and mixing.
- I use a jigger for measuring, and a fine mesh strainer to catch any stray rosemary bits from the syrup or juice.
- For juicing, a manual citrus juicer or reamer works great.
- When it’s time to garnish, I grab a paring knife for a neat grapefruit wedge or a rosemary sprig.
- I usually pour into a sturdy rocks glass or a classic highball glass.
- If I’m not in the mood to shake, a stirring spoon does the trick. I
- I also need a small saucepan and something heat-proof for the syrup.
Ingredients
For one drink, here’s what I use:
- Vodka 2 ounces
- Fresh grapefruit juice 2 ounces
- Rosemary simple syrup 0.75 ounce
- Ice cubes As needed
- Fresh rosemary sprig 1 for garnish
- Grapefruit wedge 1 for garnish
Instructions
- First, I make the rosemary syrup: Bring 1 cup water and 1 cup sugar to a boil in a small saucepan, toss in the rosemary, and let it simmer for 2–3 minutes. After it cools, I pull out the herbs.
- For the cocktail, I fill a shaker with ice. Vodka, grapefruit juice, and rosemary syrup go in next.
- I shake for about 15 seconds—just enough to chill and mix it all together. Then I strain the drink into a glass packed with ice.
- A fresh rosemary sprig and a wedge of grapefruit make it look sharp. Sometimes I taste and tweak it, just to get the sweetness or tartness where I want.
Notes
Want it milder? Just use less vodka. Chilling the glass ahead of time keeps everything nice and cold.
If I’m making drinks for a group, I’ll double or triple the recipe and mix up a big pitcher. Rosemary syrup keeps in the fridge for up to a week—handy for next time.
The rosemary sprig isn’t just for looks; it gives a subtle aroma while you sip. I like being able to tweak the syrup or juice to fit my mood or whoever’s drinking.