Bring this Pink Greyhound to your next Zoom brunch session

Emerald Pellot
In The Know

The brunch ready classic has just gotten a bit boozier. In The Know’s Pink Greyhound adds a smidgen more alcohol to the refreshing, semi-tart drink in this week’s Cocktail of the Week. 

The beauty of the traditional greyhound is its simplicity: Grapefruit juice, vodka and ice. Sure it’s refreshing, but nothing says you’re ready for warm weather like an extra splash of St. Germaine.

Every bottle of the artisanal French liqueur is made with 10,000 handpicked wild elderflower blossoms. The floral notes with the pink Himalayan salt, mined from the mountains in Pakistan, only elevate the citrusy cocktail. 

Grapefruits, salt mines, flower blossoms — yes, that’s nature calling. It’s not too hard to imagine gulping one of these bad boys down in the garden on a crispy, spring day. 

Ingredients: 

  • 4 ounces vodka

  • 8 ounces freshly squeezed pink grapefruit juice

  • 2 ounces St. Germaine

  • Ice cubes

  • Pink Himalayan salt (optional, for rim)

  • Grapefruit wedges, for garnish

  • Rosemary sprig, for garnish

First, pour pink Himalayan salt onto a dish. Next, rim the glass with water and press the rim into the dish to coat it with salt. Then, add ice to the glass.

Grab the St. Germaine, vodka and grapefruit juice and pour it into the glass. Stir well with a spoon. If you’re in the mood, garnish with rosemary and a grapefruit wedge to taste. Now sip on that little chalice of heaven. 

And look, we’ve got no beef with the classic Greyhound. Urban legend says its origins date back to London’s famous Savoy hotel. The recipe was printed in 1930’s “Savoy Cocktail Book” written by Harry Craddock, a celebrity bartender at the time, according to Bevvy. The Art Deco drink has a cool history and provides the perfect foundation for so many other refreshing cocktails. 

If you enjoyed this story, you might also like this blackberry gimlet recipe.

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