Chef’s Kitchen – Suzy’s Fuzzy Greyhound Cocktail

Chef's Kitchen with Ingles

Shopping List

  • 2 oz. ruby red grapefruit vodka
  • 2 oz. grapefruit juice, freshly squeezed
  • 1 oz. simple syrup
  • 1 tbsp. aquafaba
  • 2 ice cubes
  • 2 grates of grapefruit zest


  1. Place vodka, grapefruit juice, simple syrup, aquafaba and ice cubes into a cocktail shaker, secure lid firmly.
  2. Shake 1 minute.
  3. Strain drink into a cocktail coup.
  4. Finish with a few grates of grapefruit zest.

Notes: To make simple syrup, mix 1 cup granulated sugar with 1 cup water. Bring to a boil to dissolve sugar. Cool and refrigerate in a jar.

What the heck is aquafaba?! It’s the brine drained from a can of chickpeas that’s virtually flavorless. Aquafaba is vegan and can replace egg whites in cocktails to give them froth and a nice mouth feel.

I created this cocktail in memory of all the rescued greyhounds Clark and I adopted over the years. As greyhounds age, their sleek coat gets thicker and fuzzier. Cheers to you, Fox!

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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