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.
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).Print