greyhound cocktail popsicles

The Greyhound Cocktail Popsicle

Gin and grapefruit juice – that’s all it takes to make a Greyhound. Not too sure about gin and/or grapefruit? That’s OK. This frozen version stays true to the classic cocktail while taming the bitter/sourness of grapefruit to make a refreshing adult popsicle.

First off, the alcohol choice. There is a choice. While the original 1930’s recipe calls for gin, over time vodka has become a customary substitute. While I think that a good gin offers up something extra here, either one will work beautifully.

greyhound cocktail popsicles

As for the grapefruit juice, the simple syrup mellows out the sour notes. It’s tart but not mouth-puckering. The addition of Pamplemousse liqueur was inspired by many happy hours at Ingo’s Tasty Diner which serves up the best craft Greyhound in Los Angeles. While not strictly necessary, Pamplemousse gives the whole popsicle a smooth grapefruit boost without adding bitterness.

Like any good summer cocktail, this takes less than 10 minutes to put together. With so few components, any inferior ingredients are going to be pretty obvious. You’ll want to use the very best fresh juice and gin (or vodka).


The Greyhound Cocktail Popsicle

This is a craft cocktail popsicle based on the classic Greyhound.  Gin and juice are all you need.  Or substitute vodka if that’s your thing.  A bit of sugar tames the grapefruit.  Minimal ingredients, simple to make, and refreshing. Perfect for when an adult treat is needed on warm lazy days.

  • Author: MJ
  • Yield: 8-10 popsicles


  • 166g (3/4 cup) water
  • 155g (3/4 cup) sugar
  • 468g (2 cups) red grapefruit juice
  •   22g (2 TBS) gin or vodka
  • 43g (3 TBS) Pamplemousse liqueur*




  1. Make simple syrup: heat the water and sugar in a small saucepan.  Bring to just barely a low boil.  Remove from heat and cool completely. 
  2. Combine the simple syrup with grapefruit juice, gin or vodka, and Pamplemousse (if using).
  3. Pour into popsicle molds and freeze for 2 hours or until firm. 


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