Recipe courtesy of Tiffani Thiessen

Rosemary Greyhound

  • Level: Easy
  • Total: 50 min (includes infusing time)
  • Active: 20 min
  • Yield: 2 cocktails
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Rosemary Simple Syrup:

1 cup sugar

4 tablespoons fresh rosemary leaves 

Rosemary Greyhound:

6 ounces ruby red grapefruit juice

2 ounces vodka 

2 slices ruby red grapefruit, for garnish 


  1. 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.
  2. 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.
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