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Tiffani Thiessen's Rosemary Greyhound

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"Pull Up A Chair Cookbook," Tiffani Thiessen.
SERVINGS
1
RATE THIS RECIPE
(0)

Ingredients

Rosemary Simple Syrup
  • 1 cup sugar
  • ¼ cup fresh rosemary leaves
  • For the cocktail
  • ¾ cup ruby red grapefruit juice
  • 2 ounces vodka
  • 1 ruby red grapefruit slice, for garnish
  • 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.