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Italian Greyhound

  • Author: Beth Djalali



1 Tbsp fresh chopped rosemary

1/4 cup sugar

2 ounces gin

4 ounces pink grapefruit juice

1 ounce Aperol

1 rosemary sprig, for garnish


Combine the rosemary and sugar and spread on a small plate

Rim edge of a glass with a lime wedge then press the glass onto the plate, turning to coat.

Fill glass with crushed ice. Add the gin, juice, and Aperol. Garnish with a rosemary sprig. 

Stir gently. Enjoy!