gb RECIPE
THE NIGEL
A spring time twist on the original Greyhound cocktail .
This recipe comes courtesy of Frederik de Pue , owner of Flamant , opening in West Annapolis early summer 2017 .
3 oz fresh grapefruit juice 2 oz Cocchi Americano 11 / 2 oz vodka Splash Chartreuse Ice cubes Dash sea salt
Place grapefruit juice , Cocchi Americano , vodka and Chartreuse in a shaker with ice . Shake vigorously and strain into an ice filled glass . Top with sea salt and serve .