Greyhound With Homemade Andapa Vanilla Infused Vodka

Food of Gods

This cocktail is very reminiscent of winter sunshine. However, it is the perfect drink to sip on a hot summer night or to beat harmattan blues in Ghana for those who’re in this part of the world. The sweet & smooth notes of our Andapa Vanilla Beans round off the sharp tart edges of grapefruit so wonderfully well. When served on a lemon zest sugar rimmed glass, it brightens up any day.

1 freshly squeezed ruby red (pink) grapefruit (serves 1)
1 shot homemade vanilla bean infused vodka
1/2 lemon, zested & juiced
Few cubes of ice (or as desired)
1/2 Andapa Vanilla Bean (sliced) for garnish - Add To Cart

To Rim the Glass:

1 tbsp white sugar
Zest of 1 lemon

Slice the grapefruit in half. Using a hand juicer or citrus reamer, extract the juice and strain if needed.
Use homemade vanilla-infused vodka (2 vanilla beans per cup of vodka, soaked for a few days). Shake the infusion occasionally. Alternatively, scrape 1/2 vanilla bean and let it infuse directly into the grapefruit juice for at least an hour.
Zest the lemon finely and mix it with sugar in a small saucer. Juice the lemon separately.
In a cocktail shaker, combine the grapefruit juice, vanilla vodka, lemon juice, and ice. Shake vigorously for about a minute.
Rub a lemon or grapefruit wedge on the rim of a cocktail glass and dip the rim into the lemon zest-sugar mix.
Strain the cocktail into the glass and garnish with a grapefruit slice and vanilla bean.