Greyhound Recipes

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.

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.

Steps:

• Add the vodka, grapefruit juice, Aperol and lemon juice to a shaker. Add ice and shake. Strain into a small stemmed glass. Top with a splash of lime seltzer and garnish with edible flower petals.

Steps:

• Combine gin and grapefruit juice in a highball glass. Add ice and stir well.

Steps:

• Chill 6 highball glasses in the freezer. Combine the vodka, Aperol and grapefruit juice in a large pitcher. Pour in the soda and stir gently. Serve over ice in the chilled glasses, garnished with grapefruit wedges.