How to Make a Greyhound

Vodka and grapefruit are a tart, easy-to-drink combo.


  • 2 oz. vodka
  • 4 oz. grapefruit juice


  1. Add vodka and grapefruit juice to a glass over ice.
  2. Stir until mixed.

Tart and simple—that's the Greyhound cocktail. And that's about it. It is built simply with vodka, grapefruit juice, and ice, and because vodka doesn't do much in the way of lending flavor, the tartness of your pinkish citrus wins out. So pick a good one from the produce bin. Some recipes recommend you add simple syrup to sweeten the deal, which is fine, although that bite is usually what Greyhound drinkers are after. Other Greyhounds are made with gin, not vodka, which'll actually change the drink quite a bit, given the complexity of gin when compared to vodka. Up to you. Fresh grapefruit juice is always best.

A Little Background

There is not much to say about the Greyhound cocktail. A gin version likely popped up in the 1930s because someone wanted to drink their gin with grapefruit juice. Vodka didn't get any sort of foothold in the States until after the Second World War—gin was the clear liquor of choice for America for years and years—so it probably wouldn't have been until then that the Greyhound started being served with vodka. And it's been that way ever since. You won't find Greyhounds on many cocktail menus, since it's so barebones, but that doesn't mean no one's drinking it.

If You Like This, Try These

When you take a Greyhound and salt the rim of the glass before mixing it up, you get what's called a Salty Dog. An Italian Greyhound adds Italian amaro into the mix for a bit of bitterness. La Paloma is another grapefruit-flavored cocktail, albeit with soda instead of fresh juice, that calls for tequila, lime, and salt. A Sea Breeze is just as light, mixing vodka and grapefruit juice with cranberry juice.


What You Need

Here’s what you need to do a Greyhound justice, beyond what you might be able to dig out of the fridge or cupboard.

  • Vodka
  • Juicer
  • Grapefruit Juice
  • Bar Tool Set

Food styling by Sean Dooley
Prop Styling by Ashley Naum

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This story originally appeared on Minor edits have been made by the editors.

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Sarah Rense
Sarah Rense is the Lifestyle Editor at Esquire, where she covers tech, food, drinks, home, and more.
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