Based on the classic greyhound, this is a very simple and refreshing beer cocktail. It’s great to make in quantity for parties, which is why I’ve listed the ingredients in parts. If you like, salt the rim of the glasses first, for a twist on the salty dog.
A quick session
Serves 1
2 parts cold vodka, ideally from the freezer
3 parts cold grapefruit juice, preferably not from concentrate
2 parts cold session IPA – something like Fourpure Session IPA or Northern Monk Eternal
Grapefruit peel, to garnish
Mix together all the liquids in a tall jug, then pour over ice into a tallish glass (a collins or similar). Twist the grapefruit peel over the top to release the essential oils, then drop it on top of the drink and serve.
• Melissa Cole is author of The Beer Kitchen, published by Hardie Grant at £20. To order a copy for £17.20 go to guardianbookshop.com
