About this recipe
Although the origins of this great cocktail are lost in time, a recipe for a closely related drink appears in a 1930s edition of the legendary Savoy Cocktail Book. Harry Craddock’s version of the cocktail describes it as “snappy”, presumably referring to the bite of the sharp citrus mixer, and he recommends serving it without ice in an “Up glass". It was made using gin and, because grapefruit juice was not widely available at the time, the original version got its sweet citrus flavour from grapefruit jelly.
The Greyhound still exists in its original, gin-based form, and with the addition of salt around the rim of the glass, you can serve a Salty Dog. But by the 1950s the cocktail had evolved into a vodka-based drink and its popularity grew throughout the 1960s, thanks to the more ready availability of grapefruit juice. The drink fell out of fashion during the 1980s and 1990s but today it is appreciated once more as a sharp, early evening drink to be enjoyed with friends.
Less sour than a Bloody Mary and more piquant than a Mimosa, the Greyhound strikes the perfect balance. Some bartenders, though, will sweeten the drink with a dash of maraschino liqueur or simple syrup, taking the edge off the tartness of the citrus flavour. Others recommend freshly squeezing the grapefruit juice just before serving for extra freshness and flavour.