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Greyhound Cocktail Float

Greyhound Cocktail Float

Add a summer spin to the classic greyhound cocktail with a few scoops of grapefruit sorbet!
Servings: 1 (multiply as needed)
Author: Maryanne Cabrera


  • 3-4 scoops grapefruit sorbet (recipe follows)
  • 2 oz gin
  • 4 oz grapefruit juice
  • 3/4 oz simple syrup*
  • rosemary sprigs, to garnish
  • fresh mint and grapefruit slices, to garnish

Grapefruit Sorbet:

  • 3 1/2 cups fresh squeezed grapefruit juice
  • 1/2 cup granulated sugar*


  • In a tall serving glass, add 3 scoops of grapefruit sorbet. Add gin, grapefruit juice, and simple syrup. Stir to combine. Garnish with rosemary, mint, and grapefruit slices. Enjoy immediately. 

Grapefruit Sorbet:

  • Dissolve sugar in grapefruit juice. Store in the fridge until juice is cold.
  • Freeze mixture in ice cream maker according to your unit's instructions. Process until the mixture has reached a soft serve consistency. Transfer to a freezer-safe container and let rest in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving.


To make simple syrup: bring equal parts water and sugar to a boil. Cook until sugar has dissolved. Allow to cool and keep stored in the fridge until ready to use. Keeps for about a week in the fridge. 
*Note: I prefer the sorbet a little on the tart side. If you'd like the sorbet to be sweeter, feel free to add additional sugar to your taste preferences. 
All images and text © The Little Epicurean