Smoked Greyhound

If you love a crisp, citrus-forward cocktail but want something with a little more edge, the Smoked Greyhound is a fun upgrade to the classic.

Fresh grapefruit juice keeps the drink bright and tart, Lapsang Souchong tea adds a subtle smoky backbone, and a splash of simple syrup softens the sharper citrus notes.

You can make it with vodka for a clean finish or gin for a touch of botanicals.

Not to brag, but this might be one of my favorite winter cocktails.

I’ve been playing a lot with Lapsang Souchong tea in cocktails, and at every turn I’m surprised by how well it pairs with some classic cocktails I love, and even cocktails I didn’t think I liked.

Why This Cocktail Works

Grapefruit gives sharp, bright freshness
It’s tart, lively, and the perfect match for smoke.

Lapsang adds depth
The tea brings a warm, woodsy note that makes a simple Greyhound feel sophisticated.

Simple syrup balances the bitterness
Just a half-ounce smooths the edges without making the drink sweet.

Vodka or gin gives structure
Vodka lets the citrus shine; gin adds botanicals that play nicely with smoke.

It’s refreshing but complex, simple but memorable.

Twist Variations

Use rosemary simple syrup

Swap the regular simple syrup for rosemary syrup to add an herbal layer that complements the smoky tea and bright grapefruit.

Make it bubblier

Top the finished drink with soda water for a lighter, spritz-style version.

Make it sweeter

Use ruby red grapefruit juice or increase the simple syrup to 0.75 oz.

Mocktail Version

You can keep the brightness and smoke without the alcohol:

Option 1: NA Spirit Version
Replace vodka with 1.5 oz non-alcoholic gin or vodka alternative.

Option 2: Zero-Proof Citrus Smash
Skip the spirit entirely and add extra grapefruit juice (about 1 oz more).
Keep the Lapsang for smokiness—it’s what makes the drink interesting.

Shake just as you would the alcoholic version and serve over ice.

Home Bar Tips

Use fresh grapefruit juice.
It makes a huge difference—brighter, tangier, and more aromatic.

Taste your grapefruit.
Some are bitter, some sweet—adjust syrup based on the batch.

Don’t overshake.
Grapefruit gets foamy fast; 7–10 seconds is plenty.

Try different gins.
Citrus and floral-forward gins both work beautifully here.

Stock Your Bar

• Cocktail Shaker (or this Mason Jar shaker lid)
• Lowball or Rocks Glasses
• Channel Knife
• Fine mesh strainer
• Cocktail strainer
• Jigger or small measuring cup
• Muddler or wooden spoon
• Citrus juicer (or try this one)
• Zester
• Citrus Peeler
• Lemon Juice
• Orange Blossom Syrup
• Orange Blossom Water

Troubleshooting

“It’s too bitter.”

• Add more simple syrup
• Use ruby red grapefruit
• Reduce the Lapsang slightly

“It’s too smoky.”

• Cut the Lapsang to 0.5 oz
• Brew a lighter tea next time

“It’s too sweet.”

• Reduce the simple syrup
• Increase grapefruit juice slightly

“It tastes flat.”

• Add a pinch of salt
• Increase Lapsang or use a more aromatic gin

Smoked Greyhound Recipe

Glass: Lowball / rocks glass
Ice: Serve over fresh ice

Ingredients

• 1.5 oz vodka or gin
• 1 oz strong brewed Lapsang Souchong (cooled)
• 2 oz fresh grapefruit juice
• 0.5 oz simple syrup
• Garnish: Grapefruit slice (like this) or smoked rosemary sprig

Instructions

1. Add vodka or gin, Lapsang brew, grapefruit juice, and simple syrup to a shaker filled with ice.
2. Shake until very cold.
3. Strain into a lowball glass over fresh ice.
4. Garnish however you like—grapefruit wedges look great, but a smoked rosemary sprig takes things up a notch.

How to Brew Lapsang Souchong for Cocktails

The tea is where all the smoky magic comes from.

• Use 1 tea bag or 1 tsp loose leaf per 4 oz water
• Steep 5 minutes for a bold, smoky flavor
• Cool completely before mixing

It will keep for a few days in the fridge.