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Italian Greyhound

  • Author: Beth Djalali



1 tablespoon fresh chopped rosemary

1/4 cup sugar

2 ounces gin

4 ounces freshly squeezed pink or red grapefruit juice

1 ounce Aperol or Campari

1 fresh sprig of rosemary for garnish


Rosemary Sugar

Mix 1 tablespoon finely chopped fresh rosemary leaves with ¼ cup sugar.


Combine the rosemary and sugar and spread on a small plate

Rub the edge of a glass on a wedge of fresh citrus (I used the grapefruit) 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 sprig.

Swirl or stir gently. Enjoy!