Hello everyone, and welcome to 3-Ingredient Happy Hour, the weekly drink column featuring super simple, yet delicious libations. We’ll be kicking things off with the sweet, tart and slightly bitter Italian Greyhound, which just happens to be the beverage that turned me into a gin drinker.
Photo by Claire Lower.
There are a lot of variations of this cocktail out there. Some people make their’s with vodka, and some use Aperol instead of Campari (that’s the Italian part), but all use ruby red grapefruit juice (that’s the Greyhound part). To make this tasty citrus elixir, you will need:
- 50mL gin — I like Hendrick’s (cucumber), Tanquerey 10 (fancy), and Boodle’s London dry (budget)
- 150mL ruby red grapefruit juice
- 15-30mL Campari, depending how much you like Campari
Pour everything into an ice-filled cocktail shaker, and shake until cold. Strain into a lowball (or highball, or plastic cup — let’s not put on airs), with a few ice cubes or one really big ice cube. I have also been known to take the lazy route and pour everything into an ice-filled glass, bypassing the shaker entirely, but that’s not proper mixologist behaviour. (I won’t tell if you won’t.)