Eben Freeman, mixologist, Tailor
A spiced-up version of a greyhound cocktail (gin and grapefruit juice, classically); Freeman nicknames this pop the “Hot Dog.” As your mouth turns cold, you’re bombarded with that most elusive of taste sensations: citrusy icy-hotness.
2 cups fresh-squeezed grapefruit juice
1/4 serrano chile
3 ounces Plymouth gin
2 ounces sugar
Grenadine for color
Combine all ingredients in a bowl, and let rest in the refrigerator for half an hour. Remove chile, add liquid to molds, and freeze. Serves about 10.