“This is my absolute favorite brunch drink, and, quite honestly, hangover drink. I love the salt and pepper against the bitter grapefruit.”
Salty Greyhound
1 cup sugar
1 small cucumber, thinly sliced
1 medium pink grapefruit, sectioned
8 ounces grapefruit vodka, preferably Belvedere or Absolut
Juice of 2 limes
1 tablespoon Maldon sea salt
Freshly ground black pepper
1. Make the simple syrup:
In a small saucepan, combine ⅓ cup water with the sugar. Bring to a boil, stir until the sugar dissolves, and then remove from the heat. Transfer the syrup to a bowl to cool, and then refrigerate until cold.
2. Mix the cocktails: In a medium bowl, combine half of the cucumber slices with the grapefruit segments. Muddle them by pressing down on them with a whisk to extract the juices and lightly crush the cucumbers. Add the syrup, vodka, lime juice, and 1 cup lightly crushed ice. Pour the mixture into four rocks glasses, and sprinkle the salt and pepper to taste over the top. (Alternatively, serve in a pitcher and add the seasoning as you pour individual drinks.) Garnish with additional cucumber slices.
Recipe The Home Cook by Alex Guarnaschelli. For more, click here.
