A Perfect "Proper" Greyhound

We have a favorite new cocktail in this house, and I think it might be time to think about a grapefruit tree for the potager. This all came about a few weeks ago, when James ordered one at the Hungry Cat in Los Angeles. On their menu, it's called a "Proper Greyhound." I'd kind of forgotten about them since we'd first tried them at their Santa Barbara restaurant a couple of years ago, but one sip and it all came flooding back. The tang of the grapefruit juice and the zip of the Plymouth gin are a match made in heaven - and with just a little sweetening, they go down easier than one might think.  I found some ruby red grapefruits at Sage Mountain Farms, and made a trip to BevMo where I picked up the gin. (That 5 cent wine sale is dangerous!) I had some simple syrup in the fridge and with that we were in business.

This is so not a fussy drink that it hardly even needs a recipe, but here is an approximate formula for one cocktail. Multiply it as you see fit and of course feel free to modify it to your taste. Perfection is subjective, after all!

A Perfect Proper Greyhound
inspired by The Hungry Cat

The juice from two-three large-ish ruby red grapefruits  (to make about 6 oz. of juice)
2 ounces of Plymouth Gin
1-2 teaspoons of simple syrup*

Fill two rocks glasses with ice cubes. Pour the gin over the ice, and top the glasses up with the juice. Add a teaspoon of simple syrup - taste, then add a little more syrup if needed. Isn't it a lovely color?

*to make simple syrup just combine equal parts sugar and water in a small saucepan, bring to a boil and stir to dissolve the sugar, remove from heat and allow to cool. Store in the fridge.

Bonus - if make the candied grapefruit peel using this method, which just requires simmering the halves in water then candying them in a sugar syrup. They make a lovely garnish, but by no means are they necessary to fully enjoy the intoxicating effects of this beverage.

Salud!