A smoky twist on a classic brunch cocktail, the Greyhound
36 Ratings
100% would make again
Greyhound Cocktail
Photo: Dave Katz/Tasting Table

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

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


4 large Ruby Red grapefruits, halved, plus 1 grapefruit for garnish

8 teaspoons sugar


2 cups vodka

8 grapefruit twists (optional)


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.

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