Italian greyhound is a pretty pink gin cocktail made with fresh grapefruit, Aperol liqueur and a sparkling rosemary sugar rim.
This Italian greyhound pink gin cocktail made with fresh grapefruit juice and a dash of bitter liqueur hits the spot when you’re craving adult refreshment.
It’s a great drink to make any time of year, and it’s not too sweet or strong.
There’s really nothing better than winding down with a glass of chilled rosé or prosecco at the end of the day, especially during the warmer months, but every once in a while a gin cocktail is in order.
Molly of Orangette wrote about a pretty salmon-colored drink she liked that included the liqueur Aperol, a brand of Italian bitters very much like Campari.
That drink, a Pamplemousse, is mixed with fresh grapefruit juice and white wine.
But it reminded me how refreshing grapefruit juice can be in a cocktail, especially when combined with gin and blended into concoctions like a Salty Dog.
After a short search around my local liquor stores, I rounded up a bottle of Aperol.
It’s not quite as bitter as Campari, with a tiny bit more sweetness and more complex hints of herbal-citrus flavors.
I embellished this Italian greyhound by rimming the glass with rosemary sugar, which tempers the bitter edge of the grapefruit and Aperol with every sip. Rosemary sugar is easy to make: Mix 1 tablespoon finely chopped fresh rosemary leaves with 1/4 cup sugar.
You will love, love, love this drink! It’s dangerously thirst-quenching.
If you’re not usually a fan of gin, an Italian greyhound is a good place to get acquainted.
The complexity of herbs, roots and botanicals that go into a good gin match up nicely with grapefruit juice and aromatic piney rosemary.
Italian Greyhound Cocktail with Rosemary Sugar
Ingredients
- 1 tablespoon fresh chopped rosemary
- 1/4 cup sugar
- 1 or 2 ounces gin
- 4 ounces freshly squeezed pink or red grapefruit juice
- 1 ounce Aperol or Campari liqueur
- Rosemary sprig, for garnish
Instructions
- Combine the rosemary and sugar and spread on a small plate.
- Rub the edge of a glass on a wedge of fresh citrus — grapefruit would be perfect — then press the glass onto the plate, turning to coat.
- Fill the glass with crushed ice. Add the gin, juice and Aperol. Garnish with a rosemary spring
- Swirl or stir gently. Enjoy.
Pin this recipe for later:
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
Check out the full recipe index.
Have a question or feedback? Get in touch or leave me a comment below — I love hearing from you!
Carl says
April 7, 2011 at 7:10 pmMy mouth is watering. Love collecting cocktail recipes and sharing with friends.
Jacqueline says
April 8, 2011 at 7:12 amWhat a shame. I’m reading this at 8 a.m. Will have to wait at least a couple of hours to try it.
amy says
April 8, 2011 at 10:24 amI read the same post at Orangette, and went to find some Aperol. I had been drinking Kettle One, grapefruit and Campari and thought I would try Aperol instead. I like them both, but still prefer the Campari.
I was also surprised to see you call gin and grapefruit a “greyhound.” I usually think of a greyhound being grapefruit and vodka.
Lindsay @ Pinch of Yum says
April 8, 2011 at 10:28 amI could feel my lips pucker from the sweetness of the sugar from just looking at the picture. Really, I did. This is lovely!!
Karen says
April 8, 2011 at 10:36 amLindsay – ha! I love that you had that reaction.
Hi Amy. I’m glad I found the Aperol. I’ll never abandon Campari, but it adds a little different “something” that I like.
Yes, and funny that we think of Greyhound as a vodka drink these days. Traditionally it was made with gin. Just like martinis, gin has gone out of fashion in favor of vodka. I’d be telling my age, but I worked in a bar when I was in college, and served lots of gin Greyhounds!
Jacqueline. I agree. But now you have something to look forward to later today. 😀
Hi Carl! So glad to see your comment. I wish I could clink glasses with you.
Carolyn Jung says
April 8, 2011 at 10:51 amThis looks like one of those addicting drinks you have to have seconds of! LOL
Beautiful color, and I love the rosemary in it.
Lynn says
April 8, 2011 at 10:55 amThat looks so refreshing! I am not a big Gin drinker but I’m going to go find some Aperol and make one with vodka. Could be my new summer cocktail!
eatlovedrink says
April 8, 2011 at 11:42 amThat sounds great! I drink gin a lot and Aperol a lot, but I don’t usually combine them…and with grapefruit, another fav! I’ll definitely be making this one. Also, love the idea of a rosemary sugared rim. Really creative. I can totally imagine how wonderful that would be with this cocktail…and others…hmm…dreaming of weekend cocktails…
Thanks! I’m really excited about this one!
sara says
April 8, 2011 at 1:03 pmWow, what a gorgeous photo! This drink looks SO yummy!
Peggy says
April 9, 2011 at 5:44 amThe color alone on this drink is reason enough to make it! Sounds absolutely delicious! =)
susie says
April 9, 2011 at 11:57 amI love Campari, so I am going on the hunt for Aperol! Will skip the rosemary sugar however, I once pricked my lip with fresh rosemary and my entire face swelled…apparently I am allergic! Beautiful bog…
Josh says
April 10, 2011 at 12:04 pmI’ll go with tradition and stick with gin. I just made a batch of these, but carbonated them. Very refreshing. Made for a wonderful Sunday afternoon.
The Cilantropist says
July 16, 2011 at 10:11 amAh yes, another great grapefruit cocktail! I love it! The color is really beautiful, and I am sure the rosemary sugar enhances the flavor of the gin.
Michael says
October 14, 2011 at 3:11 pmI had a very successful run with the following recipe at a restaurant I often consult for:
1 1/2 oz. Charbay Ruby Red Grapefruit
3 oz. Fresh Squeezed Grapefruit Juice (I prefer the cocktail variety, of course)
1/2 oz. Rosemary-infused Simple Syrup
In a seltzer bottle, combine 8 oz. Aperol with 8 oz. of Sparkling water and charge.
In a tall Collins glass rimmed with half turbinado sugar and kosher salt, add large ice cubes and the first 3 ingredients (adjust the Rosemary Syrup to taste) and stir well. Top with 1oz. of the Aperol Spritz. Garnish with a candied slice of grapefruit and sip to your heart’s content!
Maryanne Ashton-Sporne says
February 25, 2012 at 11:26 pmI breed and exhibit Italian Greyhounds. I am going to provide these cocktails at my housewarming in the next couple of months.
ashlie says
May 31, 2012 at 9:45 amthis sounds really good! and i love the glasses you used!
Terri says
June 13, 2012 at 11:45 amThis is my new drink for the summer. I fell in love with Aperol on a trip to Venice, and am so happy to see it available in the States. I make mine with vodka because gin makes me mean.
Karen says
June 13, 2012 at 5:36 pmHa – Terri you made me smile. Best to love Aperol while in Venice (or anywhere) than to drink gin and get mad! Cheers.
Ponyfaceparkin says
September 25, 2012 at 12:53 amoooh I can’t wait until Yardarms for this one 🙂
Sarah | Shine Food says
February 5, 2013 at 9:22 amA sexy drink indeed! The rosemary sugar is what really makes this special (as well as your gorgeously clean and calm photos!).
We’re rounding-up everyone’s sexiest recipes this month on the Shine Supper Club and this would make an excellent contender. I hope you’ll join us!
MAYA @ MAYA- KITCHENETTE says
February 27, 2015 at 7:21 pmwow !! rosemary sugar looks freaking yummy !! thank you karen 🙂
Krizza says
March 9, 2016 at 12:28 pmHi! I’m a staff writer for Spoon University (UT Austin chapter) and I just wanted to make sure that it was okay if I linked your recipe in one of my articles: https://spoonuniversity.com/lifestyle/7-cocktails-make-next-spring-soiree/
Thanks,
Krizza