“We hear of the conversion of water into wine at the marriage in Cana as of a miracle. But this conversion is, through the goodness of God, made every day before our eyes. Behold the rain which descends from heaven upon our vineyards; there it enters the roots of the vines, to be changed into wine; a constant proof that God loves us, and loves to see us happy.”—Benjamin Franklin
With all due respect to (and agreement with) Benjamin Franklin, I’m certain that while wine may be proof that a higher spiritual being loves us and wants us to be happy, I am also convinced that citrus fruits are at their peak in the wintertime to give us some assurance that winter has its place and we shouldn’t hate absolutely everything from January through most of March. While I’m content to use them in salads and eat them as-is on a regular basis, using them in cocktails this year has yielded some pretty delicious results that have entered into my weekend cocktail rotation. In an effort to post more frequently than twice a month, I’m going to share a few different ones over the next few days.
A few weeks ago I acquired a nice stack of Canal House Cooking’s seasonal cookbooks on sale at Williams Sonoma, and a series of recipes that caught my eye in volume six was for the Greyhound—a simple combination of gin and grapefruit juice—and all of its variations. March is perhaps the ideal time to be experimenting with these libations because while signs are pointing to spring, we could just as easily be walloped with a blizzard at any moment. We might as well be sipping a seasonally appropriate cocktail while we await to see if the weather is more akin to lions or lambs, right?
Of all of the variations on the liquor-plus-grapefruit juice model, my favorite is easily the Italian Greyhound, because the Campari adds just the right amount of bitterness to the glass to keep everything balanced and you don’t need much to get the desired effect. I’m not sure if it’s just the grapefruit I use, but I don’t find the juice to be at all too tart here, but that also could be that Campari at work.
slightly adapted from Canal House Cooking, Vol 6
- 2 oz gin
- 4 oz grapefruit juice (1/2 of a medium grapefruit tends to get me enough juice for each serving)
- Splash of Campari
In an old-fashioned or other short tumbler, fill with ice and add gin, said splash of Campari, and grapefruit juice; gently stir and serve immediately.