Greyhound

The first known record of the Greyhound cocktail dates to Harry Craddock’s 1930 drinks compendium, The Savoy Cocktail Book. Craddock’s version used gin and fresh grapefruit juice; as Americans’ appetites for vodka grew during the 20th century, bartenders tinkered with the ingredients in this classic cocktail.

Its reputation as a vodka drink was cemented when the Post House, a wildly successful midcentury chain restaurant located in Greyhound bus terminals nationwide, swapped its gin for vodka. The resulting Greyhound cocktail recipe stands the test of time, in part because it requires few ingredients or tools: Stir vodka and grapefruit juice in an ice-filled highball or collins glass. That’s it! To add a little flair, you can twist a strip of grapefruit peel over the glass and drop it in—or, for an even juicier drink, tuck in a small wedge of grapefruit as garnish.

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Customize your Greyhound drink by adding a dash of bitters for complexity, or drizzle in some simple syrup if you prefer something sweeter. Turn your Greyhound into a Salty Dog by serving it in a wine or rocks glass with a salted rim, or use equal parts pink grapefruit and cranberry juices to make a Sea Breeze. To make an Italian Greyhound, float a half-ounce of Aperol or Campari on top; for a Pink Greyhound, stir in a teaspoon of grenadine.