The Earl Greyhound is the perfect summer brunch mixer. The original Greyhound cocktail dates back to the Prohibition era, and involved grapefruit jelly (no, thank you!). Our version today mixes in aromatic and citrusy Earl Grey tea. This softens the edge on the vodka and gives the drink a more refreshing breakfast appeal. The tea is brought into the cocktail from two different angles: by infusing the vodka and making ice cubes from the tea itself. I’m a huge fan of Earl Grey tea, so I love this strong approach, but feel free to experiment!
- Earl Grey tea
- grapefruit soda
Infusing alcohol always sounds super fancy, but it’s actually the easiest (and tastiest) trick. For this recipe, the ratio is 1 cup of vodka to 1 tea bag. Then, let the tea bag sit for about 30 minutes.
The ratio is the same for making the ice cubes, too: 1 cup of bowling water to 1 tea bag, but only steep for 5 minutes. Then transfer to an ice cube tray. (I love my new teeny tiny ice cube tray!)
To mix this cocktail, fill a lowball glass with the Earl Grey tea ice cubes, then add a 1.5-2 shots of Earl Grey vodka (depending on how frisky you’re feeling). Squeeze in the juice from of a lime, then top with grapefruit soda. Garnish with a lime slice. Probably best served with Deviled Eggs!
PS – More cocktail recipes here!
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