Vanilla Greyhound

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This vanilla greyhound cocktail is one of my absolute go-to recipes when I'm on drinks duty for a large group of people. Since I started this whole Apartment Bartender jazz, my friends and family typically designate me as the drink slinger at every get-together! Getting stuck shaking up cocktails for a large group can be crazy, so that's why you have to be prepared with these easy peezy drink recip

This vanilla greyhound cocktail is a riff on the classic two ingredient greyhound made with grapefruit juice and vodka (or gin). I wanted to add in a seasonal flavor for the autumn/winter months. My addition: vanilla syrup.

The vanilla flavor is a subtle addition, but that's exactly what you want. Plus, the vanilla syrup takes a little bit of the bitterness off of the grapefruit juice, which a lot of people are not too fond of. If you're making this drink for yourself, or for a few amount of people then I much prefer to use fresh squeezed grapefruit juice. On the other hand, if you're on drinks duty, and responsible for service 10+ people, then there are a couple bottled organic grapefruit juice options you can purchase at the store. Make it easy on yourself!

What You Need

Ingredients

  • 2 oz Vodka or Gin
  • 4 oz Fresh Grapefruit Juice
  • 1/2 oz Vanilla Syrup
  • Sprig of Rosemary

Instructions

1. In a glass filled with ice, combine vodka (or gin), vanilla syrup, and grapefruit juice.

2. Stir the drink until chilled, and garnish with a sprig of rosemary.

3.Feel free to turn this cocktail into a Dirty Dog by salting the rim of the glass before building the drink.

How to Make Vanilla Syrup

Combine 1 cup of sugar and 1 cup of water in a small-medium sauce pan over heat. Stir until the sugar is dissolved. Add in 2 tea spoons of vanilla extract (use quality vanilla extract). If you want to use a real vanilla bean pod instead of extract, then add in 1 vanilla bean split lengthwise with the little black seeds scraped out. Let the split vanilla bean and seeds steep in the syrup for 25-30 minutes. Remove the vanilla bean pod, and store the syrup in a glass jar for up to 2 weeks.

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