Italian Greyhound

2 oz Sweet vermouth, Carpano Punt e Mes

2 oz Grapefruit juice

1 pn Salt (for rim)

Instructions

Build in a salt-rimmed old fashioned glass over ice and stir.

Notes

DrunkLab suggests shaking this, and doing a half salt rim.

Cocktail summary

Created by

Scott Holiday, Chez Henri, Cambridge, MA and John Gertsen, No. 9 Park, Boston

Year

2007

Is an

authentic recipe

Reference

https://www.washingtonpost.com/pb/recipes/italian-greyhound/9763/ via DrunkLab

Curator

Not yet rated

Average

4 stars

(9 ratings)

Cocktail Book

From other users

Love the way this balances - with the sweet and vegetal of the vermouth and the bite and citrus of the grapefruit. More than the sum of its parts.
Had to use pink grapefruit. A showcase for the vermouth's flavors.

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Comments

Excellent name!

Thinking this might be a touch low-proof, I tried:

1 1/2 oz Carpano Antica

3/8 oz Aperol

3/8 oz Campari

3/8 oz Maraschino

3/4 to 1 oz lime juice

salted rim, big rock

Delicious.

I believe this was created by John Gertsen and served by him at No. 9 Park. Compare his Motoguzzi: equal parts Booker's and Punt e Mes stirred and served on a rock.

It's credited in a 2007 article on DrinkBoston to Scott Holiday at Chez Henri in Cambridge, MA, for combining grapefruit and Punt e Mes. Followed by John Gertsen at No. 9 Park in Boston for adding the salt component and the name. John and Scott were previous co-workers at Salamander in Cambridge, MA, and have stayed in close contact through the years by sharing recipes and ideas. For example, many of Scott's creations found their way into Drink's bar book; in 2008, Scott helped to open up Rendezvous in Cambridge and John opened up Drink in Boston. Both dropped out of the Boston bar scene in 2014 with Scott taking a job selling wine and John moving to San Francisco to work at ABV.

https://drinkboston.com/2007/04/10/italian-greyhound/

Updated date and creators. Thanks for the history lesson y'all. Zachary