Happy Friday friends! Believe it or not I am still recovering from my vacation. Does anyone else have trouble getting back into the swing of things after time away? Either way, I am glad to see the weekend even if it’s bound to be filled with household chores and playing catch-up. One things for sure, this weekend is going to be hot (like in the 90’s) and a cocktail is in order. I’ve said it time and time again but one of my favorite oldie-but-goodie cocktails is a classic Greyhound made with vodka and grapefruit juice. No matter how many times I make this drink, I never tire of it’s vibrant flavor! Today I’m sharing my summer version, Mint & Pink Grapefruit Greyhounds.
And while the traditional 1-part vodka, 3-parts grapefruit juice, shaken over ice is delicious; it’s even tastier with herbaceous homemade simple syrup. In the fall, I like to steep woody rosemary sprigs in water and sugar until the whole kitchen is perfumed with the rich piney herb. In the summer months I prefer a lighter flavor by steeping fresh, sweet mint to create a syrup that pairs perfectly with pink grapefruit juice.
To add a little extra something special, I freeze fresh mint in ice cubes to keep cocktails even cooler and to add more fresh mint flavor. Plus, having minted ice cubes on hand is a refreshing way to dress up sparkling water or lemonade all summer long. So, what are your weekend plans? Have you ever felt like you need to take a vacation from your vacation?
photos by Leah Bergman
- 2 oz vodka
- 6 oz pink grapefruit juice
- 1 oz mint simple syrup (recipe to follow)
- mint & grapefruit wedge for garnish
- In a saucepan mix 1 cup granulated sugar and 1 cup water. Cook over medium-low heat until the sugar has dissolved.
- Stir in 3 large sprigs of mint and stir. Cook 3 minutes.
- Remove from heat, cover and allow to cool completely before removing the mint. Chill until ready to use.
- In a cocktail shaker filled with ice combine vodka, juice and simple syrup. Shake until well chilled.
- Strain cocktail into ice filled glass. Garnish with mint and grapefruit.
- * To make this cocktail with rosemary simple syrup, replace fresh mint with fresh rosemary sprigs.
- * Simple syrup can be store in the refrigerator for up to 2 weeks.