Penelope Greyhound


  • 2 oz. Penelope Bourbon
  • 1 oz. Grapefruit juice
  • 3/4 oz. lemon
  • 3/4 oz. Honey syrup
In a cocktail shaker add all ingredients. Shake with ice and strain into rocks glass filled with ice and garnish with lemon peel.
Honey Syrup – in a saucepan add 1 cup honey to 1 cup water. Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the fridge.