Rosemary Greyhound Recipes

ROSEMARY GREYHOUND

Steps:

• For the rosemary simple syrup: Combine the sugar, rosemary and 2 cups water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Remove from the heat and let the rosemary infuse for 20 minutes. Strain the syrup into a container, discarding the rosemary. Let cool to room temperature.
• For the rosemary greyhound: Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with a grapefruit slice.

ROSEMARY GREYHOUND COCKTAIL

Steps:

• In a cocktail glass, combine grapefruit juice, vodka, and rosemary simple syrup. Stir.
• Add ice to fill glass and stir again. Garnish with rosemary sprig and fresh grapefruit slice.
• 1 c. sugar
• 1 c. water
• 1 large sprig fresh rosemary (double for a more pronounced rosemary flavor)

ROSEMARY GREYHOUND COCKTAIL

Steps:

• Combine the grapefruit juice, vodka and Rosemary Simple Syrup in a cocktail glass. Stir, add ice cubes and stir again. Garnish with a rosemary sprig.
• Combine the sugar, rosemary and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. Let cool, then remove the rosemary sprig. Store in a sealed container in the refrigerator for up to 1 month.

PITCHER OF GREYHOUNDS

Steps:

• Combine the sugar and 2 cups water in a medium saucepan. Bring to a boil and shut off the heat. Transfer to a bowl to cool. Refrigerate.
• Combine half of the cucumber slices with all of the unpeeled grapefruit wedges in a large bowl. Muddle them by pressing down on them with a whisk to extract the juices and lightly crush the cucumbers. Add the vodka, lime juice, simple syrup and 2 cups lightly crushed ice. Pour into a pitcher and grate salt over the top. Add the peeled grapefruit segments and remaining cucumber slices. Alternatively, serve from the pitcher and grate the salt as you pour the individual drinks.