Labor Day Recipes: Dixie Grapefruit Greyhound Recipe

In honor of Labor Day, we’ve been posting great cocktail recipes for the weekend. Yesterday focused on the sweet and refreshing Dixie Mint Lemonade Cocktail, which features bright mint, crisp lemonade, and General Beauregard Dixie Mint Vodka. Today’s cocktail focuses on the sweet, sour and bright bursting flavors of a Dixie Grapefruit.

A Dixie Grapefruit is a modern twist on the classic Greyhound recipe, adding in Lillet Blanc for great depth of flavor. You could certainly use any vodka, but General Beauregard is extra special. You can read more about it and Lillet Blanc below. In the meantime, why not mix up one of these beautiful Dixie Grapefruits for afternoon drinking with friends?

Dixie Grapefruit Recipe

2 oz General Dixie Vodka

2 oz Lillet Blanc

5 oz fresh squeezed pink grapefruit juice

How to Make It

1. Fill a mixing glass halfway ice.

2. Add Dixie Vodka, Lillet Blanc and grapefruit juice.

3. Stir until cold and strain into an ice-filled glass. Garnish with a grapefruit rind.

General Beauregard Dixie Vodka & Lillet Blanc

Currently available only in the South, General Dixie features a straight vodka like the one used in this recipe. There are also two flavors: Black Pepper and Mint — the latter of which is used in the Dixie Mint Lemonade recipe. To achieve a clean, superior tasting vodka the distiller utilized the award-winning, patented TerrePURE technology, a natural process which uses ultrasonic energy and oxygenation to enhance drinkability by reducing impurities in the distillate, a critically important benefit for unaged spirits like vodka.

You can learn more about General Beauregard Dixie Vodka on their Facebook page.

Lillet Blanc is a brand of French aperitif wine. The Wiki page explains that it’s a blend of “Bordeaux wines (Sauvignon Blanc, Semillon and Muscadelle for the Blanc; Merlot and Cabernet Sauvignon for the Rouge) and macerated liqueurs, mostly citrus liqueurs from the peels of sweet oranges from Spain and Morocco and the peels of bitter green oranges from Haiti. Lillet belongs in a family of aperitif known as tonic wines because of the addition of a liqueur of Cinchona bark from Peru which contains quinine. Lillet is matured in oak casks and available in red and white versions. With the assistance of the Oenology institute of Bordeaux Segalen University Lillet Blanc was reformulated in 1987, and Lillet Rouge in 1990 in order to lower the sugar content and bitterness.”

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