Name: Earl Greyhound Fizz Cocktail Recipe
Prep time: 8 h
Cook time: 5 min
Total time: 8 h 5 min
Yield: 1
Ingredients: 2 bags high-quality Earl Grey tea; One 750-milliliter bottle vodka; ½ cup honey; ½ cup water; 2 ounces Earl Grey tea-infused vodka; 1 ounce honey simple syrup; 1 ounce grapefruit juice; Ice; Seltzer water, for serving; Grapefruit zest peel, for garnish

The classic Greyhound cocktail of vodka and grapefruit juice gets a twist with the drink I named the Earl Greyhound Fizz. In this new version of the beverage, I infuse vodka with Earl Grey tea for some added depth, add a honey simple syrup to help balance the tartness of the grapefruit juice, and top it with seltzer (or whatever type of sparkling water you have on hand) for a bit of pizzazz. It’s the perfect brunch cocktail for you to sip some tea while you spill it. Enjoy!

1 cocktail

Earl Greyhound Fizz Cocktail Recipe

Prep Time: 8 hours

Cook Time: 5 minutes

Total Time: 8 hours 5 minutes

The classic Greyhound gets a twist with Earl Grey tea-infused vodka. It's the perfect brunch cocktail for you to sip some tea while you spill it.

Ingredients

Earl Grey Tea-Infused Vodka:

2 bags high-quality Earl Grey tea
One 750-milliliter bottle vodka

Honey Simple Syrup:

½ cup honey
½ cup water

For Each Cocktail:

2 ounces Earl Grey tea-infused vodka
1 ounce honey simple syrup
1 ounce grapefruit juice
Ice
Seltzer water, for serving
Grapefruit zest peel, for garnish

Instructions

Make the Tea-Infused Vodka:

Add the tea bags to the vodka bottle and let infuse at least 8 hours or overnight. Discard the tea bags.

Make the Honey Simple Syrup:

In a small saucepan, combine the honey and water over medium-high heat. Cook until the honey has dissolved, 1 to 2 minutes. Let cool completely.

Make the Cocktail:

Add the infused vodka, simple syrup, grapefruit juice and some ice to a cocktail shaker. Shake until well chilled and then strain into a highball glass filled with ice.
Top with seltzer and garnish with the grapefruit zest peel. Drink up!

This recipe originally appeared on Tasting Table.