It's time to switch up the tired brunch drink of grapefruit juice and vodka for something a little more sophisticated. Enter: the hybrid cocktail we dub the Earl Greyhound Fizz.
Though the Greyhound part is self-explanatory, the Earl comes from the addition of an Earl Grey tea-infused vodka that puts the br in brunch. Honey simple syrup balances the bitterness of the grapefruit juice, and seltzer water adds effervescence. This is pinky-up drinking at its finest.
Earl Greyhound FizzRecipe from the Tasting Table Test Kitchen
Yield: 1 cocktail
Prep Time: 5 minutes, plus overnight infusion
Cook Time: 5 minutes
Total Time: 10 minutes, plus overnight infusion
For the Earl Grey Tea-Infused Vodka:
2 bags high-quality Earl Grey tea
One 750-milliliter bottle vodka
For the Honey Simple Syrup:
½ cup honey
½ cup water
For the Cocktail:
2 ounces Earl Grey tea-infused vodka
1 ounce honey simple syrup
1 ounce grapefruit juice
Seltzer, for serving
Grapefruit zest peel, for garnish
1. Make the tea-infused vodka: Add the tea bags to the vodka bottle and let infuse overnight. Discard the tea bags.
2. Make the honey simple syrup: In a small saucepan, combine the honey and water over medium-high heat. Cook until the honey has dissolved, 1 to 2 minutes. Let cool completely.
3. Make the cocktail: In a cocktail shaker, combine the infused vodka, simple syrup, grapefruit juice and ice. Shake until well chilled, then strain into a highball glass filled with ice. Top with seltzer and garnish with the grapefruit zest peel, then serve.
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