Big Batch Italian Greyhound Cocktail

Jul 17, 2025
by Adan Hilpert
- 4.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

5 mins
COOK TIME

0 mins
TOTAL TIME

5 mins
SERVING

8 People
VIEWS

6

Elevate your next gathering with this vibrant and effortlessly chic Big Batch Italian Greyhound Cocktail. The marriage of gin's botanical notes, Aperol's bittersweet complexity, and the tangy zest of grapefruit creates a symphony of flavors that will tantalize your guests' palates.

Ingridients

Adjust Servings

4 cups freshly squeezed grapefruit juice, chilled

1 3/4 cups premium gin (such as Tanqueray or Hendrick's)

1/2 cup Aperol

1/4 cup simple syrup (adjust to taste)

8 sprigs fresh rosemary, for garnish

Nutrition

Carbohydrate

21 g
Cholesterol

0 mg
Fiber

0 g
Protein

1 g
Saturated Fat

0 g
Sodium

2 mg
Sugar

10 g
Fat

0 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

In a large pitcher or jug, combine the chilled grapefruit juice, gin, Aperol, and simple syrup. (2 minutes)

02

Step

1 mins

Seal the pitcher tightly with a lid or plastic wrap. Gently shake to ensure all ingredients are well combined. (1 minute)

03

Step

2 hrs

Refrigerate the mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen. (2+ hours)

04

Step

2 mins

When ready to serve, give the batch a light shake. (30 seconds)

05

Step

3 mins

Fill glasses with ice and pour the Italian Greyhound cocktail over the ice. (2 minutes)

06

Step

Garnish each glass with a sprig of fresh rosemary for an aromatic and visually appealing touch. (2 minutes)

For a less sweet cocktail, reduce the amount of simple syrup or omit it altogether. Taste and adjust to your preference.
If you don't have fresh rosemary, a grapefruit slice or twist can also be used as a garnish.
To make simple syrup, combine equal parts sugar and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Let cool before using.
For a festive touch, consider adding a splash of Prosecco or sparkling wine to each glass before serving.
The cocktail can be made up to 24 hours in advance. Keep refrigerated until ready to serve.

Adan Hilpert

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