It's time to log another week of work in the books. Accordingly, Fat City will look to provide you with a drink or cocktail to help you celebrate properly. The kick-off will be one of my favorites, but in the following weeks, we'll try to leave the heavy lifting to the professionals -- the bartenders in this city.
In light of the previous post about vodka hangovers, I figured we'd begin with a summer standard: the Greyhound. It will be one of the easiest drinks you've ever learned to make. It's two ingredients, vodka and grapefruit juice. A splash of lime juice is an option, but not needed if you're using fresh grapefruit juice.
There are a few variations as well. If you put salt on the rim, the
Greyhound becomes a salty dog. A whippet has the additions of Cointreau
and grated lime zest. An Italian Greyhound is just a smaller, more excitable version of the drink.
If your grapefruit or grapefruit juice is cold and the vodka is in the
freezer, you can put together a small tumbler sans ice. But citrus is
easier to juice when it's warm, so ice is usually the way to go. Always
put the ice in first, then the vodka. The standard measure is 1.5
ounces of vodka to 6.5 ounces of grapefruit juice, or a 1:4 ratio in a
I'd start there and then adjust according to how sweet you take your
drink. Don't substitute Ruby Red Grapefruit Juice. The resulting
cocktail will remind you of college punch and not in a good way.
As for ingredients, this is the highest-end version of the drink I've ever made. It features Ed Phillips & Son Co. Prairie Organic Vodka, the smooth product of distilled organic corn with a faint nose of melon and a bright finish. The grapefruit was courtesy of KC Door to Door Organics, and it turns out that organic cocktails are outstanding.
Make one this weekend or make it your wedding drink -- there's a reason it's a classic.