Ingredients
Chef notes
The greyhound, a time-tested mix of grapefruit juice and vodka, is a light, bright cocktail that fits in just as perfectly at a sunny day grill out as it does at a holiday party. Since citrus is particularly good in the winter, though, I wanted to play up this cocktail's warm, sultry side by adding a rosemary-infused simple syrup.
Preparation
For the rosemary simple syrup:
1.In a medium saucepan, combine the sugar and rosemary with 2 cups of water. Heat over medium heat, stirring occasionally, until the sugar has dissolved, about 2 minutes.
2.Remove from the heat and let the rosemary infuse for 20 minutes. Strain the syrup and let it cool; discard the rosemary leaves. Set aside 2 tablespoons of the syrup and reserve the rest in the refrigerator for up to 2 weeks.
To assemble drink:
1.Pour the grapefruit juice, vodka, and 2 tablespoons of the infused simple syrup into a cocktail shaker with ice.
2.Shake well to mix. Serve over fresh ice and garnish with a grapefruit slice.
