How To Make A Greyhound(ed) Cocktail | Tasting Table Recipe
The traditional salt-rimmed glasses are omitted in this spin on the Greyhound, that classic grapefruit-and-vodka combination. Instead, chef Ashley Christensen adds char notes to the cocktail by dusting grapefruits with sugar and brûléing them under a broiler, then squeezing out their kissed-with-smoke juice.
To learn more, read "Poole's Gold."
Recipe adapted from Ashley Christensen, Poole's Diner, Raleigh, NC
Greyhound(ed)
Learn how to make chef Ashley Christensen's Greyhoun(ed) cocktail.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
8
servings
Total time: 30 minutes
Ingredients
- 4 large Ruby Red grapefruits, halved, plus 1 grapefruit for garnish
- 8 teaspoons sugar
- Ice
- 2 cups vodka
Optional Ingredients
- 8 grapefruit twists (optional)
Directions
- Position the rack in the upper third of the oven and turn on the broiler. Place the grapefruit halves on a foiled-lined baking sheet and dust each half with 1 teaspoon of the sugar.
- Broil the grapefruit halves, watching closely, until the sugar melts and the grapefruit begins to take on a dark amber color with a few charred spots, 6 to 8 minutes. Remove from the oven and allow to cool. Juice the grapefruit halves and strain through a fine mesh strainer. Chill the juice in the fridge until ready to use.
- In an ice-filled pitcher, combine the vodka with 3 cups of the grapefruit juice. Stir using a wooden spoon until very cold.
- Pour 5 ounces of the grapefruit-vodka mixture into 8 rocks glasses filled with ice. Garnish with a grapefruit twist, if desired.