Greyhound Cocktail
A concoction that looks completely different than its name – the Greyhound cocktail is often selected for its minimal composition and non-fussed taste profile, particularly ideal for recipients who prefer fruit-forward drinks without additional sweetness. A common feature in venue concepts that focus more on services - such as brunch buffets or travel lounges, its structure does not require shaking, muddling or straining, making it efficient to make in large batches. The concoction is simple to make with minimal scope for errors and is also one of the few citrus-forward drinks that involves low waste while preparation.
Ingredients
Serves1- Check off ingredients
- 15mL vodka
- 30mL fresh grapefruit juice
- Ice cubes
Method
- Step 1
Fill a highball glass with ice cubes to the brim.
- Step 2
Pour vodka, then add fresh grapefruit juice over it.
- Step 3
Stir gently using a bar spoon to mix and serve.
Tips & Suggestions
Preparation Tip 1
To reduce bitterness and ensure balance across ingredients, rest the freshly extracted fruit juice for ten minutes before use. This allows the aeration to settle and reduces the tart edge often present in freshly-pressed juice, especially when large batches are prepared in advance.
Serving Tip 1
For presentation, freeze thin grapefruit slices into large-format ice cubes ahead of time. This prevents garnish movement and ensures that the cocktail remains chilled without disrupting the surface of the drink.
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Frequently Asked Questions
What is the difference between a greyhound and a paloma cocktail?
Can you use honey to reduce the bitterness of a greyhound cocktail?
Which drink measurement ratio must be followed when making batches of the greyhound cocktail?
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