Ingredients

• 1 cup sugar
• 4 tablespoons fresh rosemary leaves
• 6 ounces ruby red grapefruit juice
• 2 ounces vodka
• 2 slices ruby red grapefruit, for garnish

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Instructions

1. For the rosemary simple syrup: Combine the sugar, rosemary and 2 cups water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Remove from the heat and let the rosemary infuse for 20 minutes. Strain the syrup into a container, discarding the rosemary. Let cool to room temperature.
2. For the rosemary greyhound: Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with a grapefruit slice.