Greyhound(ed)

A smoky twist on a classic brunch cocktail, the Greyhound

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)
5 from 36 ratings
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
  1. 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.
  2. 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.
  3. In an ice-filled pitcher, combine the vodka with 3 cups of the grapefruit juice. Stir using a wooden spoon until very cold.
  4. Pour 5 ounces of the grapefruit-vodka mixture into 8 rocks glasses filled with ice. Garnish with a grapefruit twist, if desired.
Rate this recipe