The greyhound is one of the classic cocktails that rose to prominence during the 1930s and 1940s. It was first mentioned in the definitive Savoy Cocktail Book of 1930 by Harry Craddock.
It was described as a variation of a grapefruit cocktail, suggesting that grapefruit juice was already being implemented as an ingredient in cocktails, although they may not have been as prevalent in cocktails as orange juice, for example. Harper’s Magazine published a recipe for the drink in 1945, describing them as cocktails made of vodka, sugar, and canned grapefruit juice. They grew in popularity at the popular restaurant chain called “Post Stop”, in an effort to capitalize on the hunger of bus riders.
- 2 ounces of vodka
- 4 ounces of grapefruit juice
- Pour the ingredients into a Collins glass over ice.
- Stir well.
- Collins glass
The Greyhounds rise in popularity was, in part, due to vodkas rise in popularity after World War 2. The drink can be made with gin, but are usually associated with vodka, and scotch and gin were fading as Prohibition came to a close. One of the attributes of the Greyhound is how easy it is to make. The screwdriver is similarly easy, but the addition of the grapefruit juice makes the cocktail a more unique, albeit less popular, option. It should be noted that because of the grapefruit juice, the cocktail is extremely tart which may be too much for some drinkers or for a casual option at a house party.
A dash of simple syrup, honey, or agave nectar can obviously help sweeten it up for those who may find the drink a little too intense. As always, if the grapefruit juice is freshly squeezed, that makes for a better cocktail. For those who constantly want to do something different, one can always experiment with infused vodkas to switch up the flavors a little bit. Overall, the Greyhound is a ridiculously easy and refreshing cocktail to make, even though it may be a little too tart for many.