What’s pink, perfumed, and deliriously delicious? Me, after I’ve showered, shaved, and shampooed. Then there’s the Rosemary Greyhound! Here’s the video (and printable) recipe for this botanical cocktail, along with its fascinating backstory:
Click the play arrow above to watch me make — and taste-test — a Rosemary Greyhound.
Historical Notes: According to a 1945 edition of Harper’s Magazine, the “greyhound” — a mixture of vodka and canned grapefruit juice — was served at Greyhound’s popular restaurant chain that was located at bus terminals, called “Post House”. A similar drink was mentioned in Harry Craddock’s Savoy Cocktail Book, which was published in 1930.
The Post House Restaurant in question. I guess bus stations ain’t what they used to be! The last remaining Post House closed its doors in 2004.
Anyway, I think Rosemary Greyhound belongs on every summertime beverage table. I also think the cocktail’s delicious taste and pretty pink coloring should be welcome at all bridal showers, wedding receptions, and Tupperware parties.
And speaking of Tupperware…as mentioned in the video above, you can store leftover rosemary syrup in an air-tight container for at least two weeks, and even up to one month.
And speaking of rosemary syrup…just add confectioners sugar to make scented icing for cakes, cupcakes, and pastries. I might do just that with some of my leftover syrup. Yummerz!
Looking for a different botanical cocktail? Try my Rose Geranium Martini.
And here, in case you need it, is the printable recipe:
Rosemary Greyhound (Botanical Cocktail)
- 2 cups sugar
- 2 cups water
- 5 sprigs of fresh rosemary, plus extra for garnish
- Vodka, to taste
- Ruby Red grapefruit juice, to taste
- Making the scented syrup -- Tip the sugar and water into a heavy saucepan. While stirring from time to time, heat the mixture over medium heat just until the sugar dissolves -- about 10 minutes (do not let the syrup boil). Off heat, add the rosemary sprigs. Then cover the pan, and let the syrup steep until fragrant with rosemary -- about 1 hour. Strain the syrup and discard the rosemary.
- Mixing the cocktail -- For each serving, pour equal parts (or to taste) vodka and grapefruit juice over rocks (ice cubes) in a low ball glass, a cocktail glass, or a small jar. Top off with enough rosemary syrup to pleasantly perfume the drink. Garnish with a sprig of rosemary. Leftover rosemary syrup may be stored, covered, in the refrigerator for up to 1 month.