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Discussing Greyhound's Tooth

Difford's Guide · 2023-05-09T09:51:50+00:00

Fresh grapefruit flavours form the backbone of this summer-fresh cocktail

26th August at 12:36

On the strength of commentor Calvin Grant's observation on this cocktail and it appearing in our good host's "Top Twenty Vodka Cocktails", we thought we might have been a bit harsh in our earlier judgment about it. Revisiting it, we remain unconvinced. To us, this tastes like a Sidecar variant in which the Vodka and citrus aren't standing up to the Benedictine. Our solution was to split the citrus 50:50 (15ml each). This was much better for us. Maybe introducing lime juice into the mix would also be worth a try.

Calvin Grant

7th September at 03:08

Ok. Tried again original specs. (with white grapefruit, prefer pink). The Benedictine/Bob's grapefruit bitters are a feature, not a flaw, and I like them up front. Couldn't taste them with the added lemon juice. Otherwise it's just another sour. ★★★★★♥︎

1 reply

Calvin Grant

7th September at 02:44

Did try the 50/50 citrus split. This was good and then it was gone. Couldn't put it down. The lemon kind of dominated the grapefruit but I could still taste it. Surely the Benedictine was still in there, I find it hard to define sometimes, like it's the bones of the structure. Maybe 10ml lemon, 20ml pink grapefruit? Doesn't anybody use white grapefruit anymore? Will try this next with the original specs. Cheers!

Calvin Grant

26th August at 00:22

Absolutely perfect. Benedictine DOM has superpowers and Bob's Grapefruit Bitters bring so much marvelous complexity. Five stars in my opinion.

Cliff Marx

4th April at 06:07

Quite tasty. I wish I had more grapefruits.

Donald S

17th July 2025 at 00:05

Made this as directed except I used orange bitters. I found it refreshing. I bit on the tart side with the grapefruit and lemon juices but very drinkable and enjoyable. I suppose you could add a small bit of simple syrup but I think it would distract from the balance of the vodka, benedictine and grapefruit. Defiinetely will keep this one on my home menu for guests.

Susie Bright

25th June 2025 at 21:36

I once wrote a column called “Grapefruit is the New Umami” because it’s a leap for cocktail students to grasp. In cocktails, grapefruit juice plays a chemistry role that has nothing to do with the horrid half-grapefruits your mother made you eat, or someone’s lamebrained crash diet. The Grapefruit juice (fresh, SVP) or bitters, “brings the whole room together” as Mr. Lebowski once said. You don’t taste the fruit per se, you taste an experience that couldn’t come together without this dear ingredient. Try it. Not Greyhounds, although those are fine— something more complicated.

Yossi Burg

4th April 2023 at 08:45

Made this once before with Rekja vodka- crisp and refreshing. Just built one now with Zubrowka Bison Grass vodka just because. Result- interesting and softer, the bison grass combined with grapefruit brought on a slight warm cinnamon taste under the citrus sharpness. Would I do this again? Yep. With Reyka again? Yep.