Frank Lloyd Wright and the Kaufmann family envisioned living in harmony with the natural world. Fallingwater realized their shared dream, and a new book published by Rizzoli launches on April 1 to help us experience it as they did.
Get a Deeper Look at Fallingwater with a New Book Release
Fallingwater: Living With and In Art, edited by Justin Gunther and Scott W. Perkins and also featuring photography by frequent TABLE Magazine contributor Dave Bryce, makes the most famous house of the 20th century ours. Its intimate views of Wright’s masterpiece make us feel as if we are walking through the house at our own pace, through the daylight hours and into the evening, and across the seasons. We feel as Edgar Sr., Liliane, and Edgar Jr. must have felt when they were in residence: comfortably seated, drink in hand, we contemplate the beauty of nature framed by every window.
Yes, the house is grand. It cantilevers over the stream and waterfall that drew the Kaufmann family to the site, incorporating itself into the verticality of rocks, trees, and the famous waterfall. Seen in its entirety from the unofficial best viewing site across the stream, the house seems as mammoth as a mansion. Inside, however, the spaces are intimate. The book shows the house’s tender sense of shelter, emphasized by the naturally irregular textures of rock walls and massive flagstone floors, and also the finely crafted details throughout. This delicate “insideness” is extended outdoors through a number of terraces, expanses of windows, and even an elegant stair from the living room down to a plunge pool and the stream below. The ease inside embraces the gentle wildness outside… which is exactly what Wright intended.
Order a copy at your favorite bookseller. Fall into Fallingwater. And then go visit the house to enrich the visuals with the perceptions of your other four senses.
Story by Keith Recker Cover Photography by Dave Bryce
Did you know the answer to foraging perfectly ripe redbuds could be right in your backyard?
Foraging Redbuds
Just before school doors close for the summer, the landscape in April explodes with pinky-purple hues by way of the Redbud Tree. Native to eastern North America, the Redbud is one of the first plants to flower as the weather warms. Beyond providing color when we are most desperate for it, the buds, the flowers, and the seed of the tree can be eaten raw, pickled, cooked … or steeped.
Young entrepreneurs should not miss out on opportunity for an all-natural lemonade stand with some extra color-changing magic. A seeped dull purple tea of foraged redbud blossoms and water pops neon pink when combined with lemon. It’s a chemical reaction that feels like magic! Add sugar, a clipped bouquet, and a roadside stand, and none can resist.
Making Redbud Lemonade
If you’re looking for a way to use your collection of redbuds, a Redbud Lemonade can be a refreshing treat. Whenever you add redbuds to lemonade, it creates an almost floral flavor with hints of tangy sweetness and a slight note of vegetal taste. Not to mention, the color is just gorgeous and is such to create the picnic of your dreams.
Soft blues and whispered cool greens are colors of the natural world and a huge part of 2025 design trends. They carry Mother Nature’s messages of peace and plenty, and nourish us in the process.
Cool Greens and Soft Blues Shine in 2025 Design Trends
Usher in an eternal spring with colorful precious gemstone and enamel pendants by Goshwara. Made with amethyst, rock crystal, and emerald set in 18K yellow gold. These talismans of fair weather and good feeling will never dim.
Breezy and good looking for all the warm weather months, Baldassari’s wool, silk and linen jacket and cotton polo channel the refreshing, cooler-than-thou energy of celadon. Made in Italy. Available downtown and online at Larrimor’s.
The Bria Ribbed Cotton Fringe Mock Neck Sweater Tank gifts its wearer with a flutter of fringe around the armholes and waist. 100%cotton. Available at Shadyside’s Madeleine George.
Jason Forck designs his Penn/Fairmount line with a minimalist Scandinavian aesthetic. The clean lines of the Cinch pitcher and drinking glasses shown here in blue and clear allow the user to enjoy the refined silhouette while also being able to enjoy the aesthetics of the drink within,” Forck said. Cinch was inspired by a pitcher and tumbler (the latter shown here in dark blue) by Finnish designer Saara Hopea-Untracht from 1951; a pale green set is in the collection of the Carnegie Museum of Art. Photo by Dave Bryce.
Story by Stephen Treffinger, Danny Mankin, Keith Recker, and Abbey Cook
Interior designer Seashal Belldina freshens up a forty-year old, Frank Lloyd Wright-inspired contemporary home. Her intervention created a lighter, brighter place for family living and entertaining.
Seashal Belldina Freshens a Frank Lloyd Wright-Inspired Home
This stunning house is infused with a feeling of openness and flow — yet it was ready for a refresh. The goal? Maintain the integrity of the original design and deliver a modern organic spin on an already beautiful structure.
Seashal Belldina of Interiors by Seashal managed the renovations, interior design, and home furnishings. Built in 1985, the home’s owner and their architect were influenced by Frank Lloyd Wright’s Fallingwater. (Fun fact: The patio is now home to one of Wright’s original Midway Gardens Sprite sculptures.)
Mixing Beauty and Function
Belldina approached the project with the central questions that guide all of her work: “How can we make the space feel more functional for you or for your family if you have children? What’s your personal style? How can I blend the architecture of the home, functionality, and the homeowners’ style to create a place that will bring them joy every day and will feel like home?”
Furthering the Feeling of Comfort
Knowing the home would be for plenty of gatherings and playtime for kids, Belldina placed an emphasis on durable and easy-to-clean materials. “I understood the goals that the homeowners had. I’m a mom myself that also loves to entertain. They said, ‘We don’t want it to feel like a museum. We want everyone who steps into our home to immediately feel at ease — like they can kick back, relax, and make themselves at home. Picture them sinking into the couch, grabbing a pillow, and unwinding.’”
Belldina worked with the existing sandstone flooring and walls by pulling in complementary warm and neutral tones. “The homeowners gave me a lot of free reign on this, which is a dream for an interior designer. But the one thing that they stressed was to make everything lighter. It was really dark and heavy before — the paint colors, tile choices, flooring, everything. They also preferred neutral palettes, but were open to some bold pops of color.
Story by Nicole Barley Photography by Dave Bryce Interior Design by Seashal Belldina
What kind of kitchen is right for one of the hardest working people in the restaurant biz? One that brings a sense of peace and order. Visit the kitchen of Tolga Sevdik, co-owner and COO of the Richard DeShantz Group with us.
Explore Tolga Sevdik of Richard DeShantz Restaurant Group’s Kitchen
So, if Tolga makes it home in time to kiss his 2- and 5-year-old kids goodnight and grab a bite to eat with his wife, Alicia, he’s yearning for peace, simplicity and an easy cleanup.
The Quiet of the Suburbs and Design
The Sevdiks live in Thornburg, a tiny borough on a bluff surrounded by scenic views about four miles west of downtown Pittsburgh. Tolga, who emigrated from Turkey in 1995, says his goal was to turn the outdated kitchen along with a space the former owners had used as a TV room into a European-style kitchen that would be “easy for us to have a quick sit-down breakfast or dinner and then move on.” He also wanted the space to work as an event/party kitchen. Having watched his partner “Rick” DeShantz design many kitchens, Tolga also was determined to avoid pitfalls. “You learn a lot from building 10 restaurants,” he says.“You see [all the] mistakes.”
Chrissy Norman of C Norman Design brought the Sevdiks’ vision to life with the help of Matt Bauer Contracting. Removing several walls provided a sightline from the kitchen through the dining room to the living room, which also makes it easy for Tolga and Alicia to keep an eye on the kids. Slim black shelves created a home for their books and pottery and flank a cozy reading space that transitions to the dining room. The dining room can now accommodate a long rectangular table for holidays, but most of the time the family gathers around the kitchen’s center island.
Pulling From the Best Brands for Kitchen Design
Installation went smoothly, and the finished kitchen’s vibe is as serene as intended, thanks to pale wall colors, lightly veined gray blue Armina Stone countertops, smooth DOCA cabinetry from DB Design Center, white oak flooring, and a huge picture window from Emerald Glass that turns the surrounding landscape unto a mural. “I ordered the largest window I could find,” Tolga says. In the warmer months, their view is pastoral, but when the leaves drop, “we can see all the way to the Parkway,” he adds. There are plenty of modern (but quiet) bells and whistles — a wine fridge and bar, a pot filler over the stove, invisible electrical outlets hidden in the walls, and some “hard-to-find” Miele appliances sourced by Don’s Appliances.
Both Alicia and Tolga cook, but unless it’s Sunday or Monday, his days off, it probably won’t be gourmet fare. Sometimes Tolga just grabs a piece of steak on his last stop of the day and heads home. “You have to have a grill,” he says, laughing.
As with most families, the Sevdiks and their friends tend to gather in the kitchen. No matter the style, the comfortable versatile space is a pleasant reminder for Tolga of times past in his grandparents’ home in Turkey. “You were aways in the kitchen,” he says. “Almost everyone in the family gathers there.”
Story by Susan Fleming Morgans Styling by Justin Matase Interior Design by Chrissy Norman of C Norman Design Photography by Dave Bryce
When a single person sits down to dinner, sometimes a fork is just a fork. Guest editor Stephen Treffinger reflects on the habits of a confirmed bachelor and recounts how to set a table for one.
How to Set the Table for One
Were you to come to my home for dinner, you would find my place settings woefully limited or completely joyful, depending on your point of view. There would be no salad forks, no fish knives, no dessert spoons. Nor would your flatware, in all likelihood, match mine. Ditto the plates: my cabinets contain a mix of one-off Crate & Barrel finds mixed with stuff I picked up on my travels and various pieces of my own making.
Long before it was a thing, I was Grannycore. And not out of some ideology; rather, I have very much of a renter’s mentality, and feel like owning large sets of anything is too much of a commitment. (Paradoxically, I’ve lived in my current apartment for 35 years!) I rarely buy more than one of anything, and never more than two. The one exception is my pottery: because I make it myself and to my own specifications, I do use several of my own plates. But unless I become a blacksmith in the near future, I can’t forge my own flatware. Commitment issues aside, the problem is also that I can’t find one set or even a couple of sets of flatware that say “me.”
Should You Get Single Pieces or a Full Set?
Flatware for one generally falls into the ho-hum category, designed by committee to be as universally appealing (and therefore as bland) as possible. The early 21st century internet has exposed everyone to everything, so manufacturers either have to go full-on eccentric or totally featureless. And while I have longingly eyed place settings from British master David Mellor, his often contain 9 or more pieces. What on Earth would I do with all of those?
You can find single pieces at big box stores like Crate & Barrel and a few others. I currently have a couple of pieces from Muji. They do the trick but are certainly not visually inspiring. Another challenge is that the cost of individual pieces is often relatively expensive, a simple knife-fork-spoon trio costing more than a full place setting.
Maybe one has to cross the pond to get satisfaction? On a recent trip to Paris, I popped into Merci, a one-stop design shop for clothing, toiletries, accessories, and housewares. Surprisingly, they had no less than 15 sets of flatware available by the piece, and in a variety of styles —each quite different from the others, some more mod, others more trad. Perhaps the French appreciate the value of choice — or perhaps the fine art of dining alone. Vive la difference.
Among the objects and ideas that caught Stephen Treffinger’s eye during his Maison et Objet sejours in Paris was this set of Bistrot flatware from famed concept store Merci. Visit them in the Marais neighborhood on your next Parisian promenade or shop their English-language site online, where Bistrotis offered in several colors.
Story by Stephen Treffinger Styling by Keith Recker Photography by Dave Bryce
A few cultures love wine enough to dedicate a god to it. The Greeks are among them. Dionysus, with a crown of grape vines in his hair, was the deity of winemaking, fertility, and festivity. His full name is Dionysus Eleutherius—“The Liberator,” serving as a reminder that wine is not just what you swirl in your glass at a bar or what you see at the liquor store, but an ancient tradition to free you of your inhibitions. The cult of Dionysus also played a part in the development of modern theatre, as his worshipers played out dramas and ecstatic dance performances.
But enough about myths. American understanding of Greece often limits itself to mythology at the expense of modern Greek culture. In the 21st century, Greek wine is alive and well, blending the country’s ancient history of winemaking with contemporary methods and flavors.
The Enchanting World of Greek Wine
Katerina Bosinakis of Bosinakis Winery pointed out that the very first sommeliers, known as Oenochoi, were Greeks. “The first wine writers? Also Greek!” she said. “For many, their only exposure to Greek wine happens during their vacations in Greece. Unfortunately, in the past, many tourist-filled tavernas didn’t prioritize quality Greek bottled wine, instead serving low-grade bulk wine. This gave visitors a misleading impression of Greek wine. But thankfully, this is changing.” Many aren’t even aware that Greece produces wine at all, despite its proximity to major wine-making regions like Italy, France, and Georgia.
Greece is a relatively small country. Lisa Stavropoulos, founder of The Greek Grape, has traversed nearly all of it and leads educational wine tours throughout the country. “The amount of diversity in a small country is amazing. If you just go to Athens or Santorini, you don’t really understand it,” Stavropoulos said. 90% of varietals grown in Greece are indigenous grapes. However, in the ’80s and ‘90s, if you knew one Greek wine, though, you knew retsina, a white wine aged in pine barrels. Though an ice-cold glass of retsina on a hot and humid day is glorious, the resinous, pine-y taste was off-putting for some and turned potential consumers off Greek wine. However, Greece has more than 300 grape varieties, so retsina is only the tip of the iceberg.
Greek Varietals Beyond Retsina
Greek winemakers see part of their mission now as going beyond retsina. In the mid-2000s, when Greece’s economy was sputtering, the country focused on exporting more goods and settled on four varietals to share with the rest of the world: Assyrtiko and Moschofilero for white and Agiorgitiko and Xinomavro for red. “Four difficult to pronounce varietals are better than forty,” Stavropoulos said.
Assyrtiko is particularly special because in Santorini, where the vines grow in the sand, winemakers weave the vine into a basket shape for it to grow correctly. The island sand protects it from phylloxera, and mist and morning dew irrigate it through the air. Assyrtiko took off from the novelty of its growth techniques and its association with the massively popular tourist destination of Santorini. Santorini Assyrtiko is now a top-quality bottle you can find on wine lists all over the world, though you can grow it in regions other than Santorini without a dip in quality. Wineries observed the success of Assyrtiko in foreign markets and followed suit by seeking out new customers.
“Drinking Greek wine makes you feel like you are in Greece. Who doesn’t want to be in Greece?”
Stamatis Mylonas’s family has been making wine in the Attica region since 1917. They’ve seen the perception of Greek wine change over the years. “We have to fight with a bad reputation because most of the retsina was produced in our region,” he said. Mylonas produces Savatiano, the white wine you typically use for retsina. But on its own, Savatiano is an aromatic white with stone fruit notes, and it ages well. Mylonas produces around 200,000 bottles a year and exports it to over 200 countries.
Winemaker Stamatis Mylonas.
Unlike in the States, where we bemoan that wine sales are down and young people aren’t interested in drinking, Mylonas sees young people in Greece becoming more interested in wine. “Greeks in the ‘90s and 2000s didn’t drink bottles of wine,” he said. “People would get a glass or a carafe. But now, young people drink mostly high-quality wine and there are a lot of wine lovers. There are a lot of great wine bars in Athens.” He still makes retsina, but he uses far less pine resin than his father did.
Why drink Greek wine? Mylonas’s answer was simple. “Drinking Greek wine makes you feel like you are in Greece. Who doesn’t want to be in Greece? The sun, the sea, the Greek history…that is Greek wine.”
Get to Know Moschofilero
Katerina Bosinakis agrees that part of what makes Greek wine special is its sense of place. She primarily grows Moschofilero, which she calls “a quintessentially Greek wine.” The grape produces wines with crisp acidity, floral aromatics, and flavors of white-flesh fruit. “It’s refreshing and vibrant, perfect after a swim in the sea when paired with the right dishes,” she said. Despite it being a delicate grape, it thrives in the Arcadia region. “But what makes it truly special? Its color! It’s neither a white nor a red grape—it’s a striking grayish-purple,” Bosinakis described.
Moschofilero grapes. Courtesy of Katerina Bosinakis.
Bosinakis suggests that Moschofilero isn’t just a wine to enjoy in its youth, though. It has a far-reaching potential for aging. “A well-made Moschofilero doesn’t just survive the years. It thrives. We’ve found that its sweet spot is between two and three years, with exceptional vintages aging beautifully for up to five years.” To her, Arcadia isn’t just a place, it’s a feeling, and a well-aged Moschofilero can transport you there.
The land has a simplicity and an idyllic connection to nature. “Drinking Moschofilero young means missing out on its full potential. We see it as a bud that slowly blossoms. Each passing year adds a new layer to its personality. One of its greatest strengths is its naturally high acidity—an essential trait for wines meant to age,” she said.
Katerina Bosinakis and her siblings.
Agiorgitko to the World
Dimitris Skouras’ family winery in the Nemea region started in 1986 and was pivotal in bringing Greek wine to the world through Megas Oenos, his blend of Agiorgitko and Cabernet Sauvignon. Agiorgitiko, meaning “St. George” is a powerful, tannic red that can also be velvety and gentle, with a nice acidity to balance it out. “It’s between Merlot and Pinot Noir. It’s not as dense as the Merlot but not as fine as the Pinot Noir,” Skouras described. The Megas Oenos blend helped consumers get over seeing the name of a varietal they didn’t recognize. “People saw Cabernet and thought ‘I like Cab, I’ll try this.” Mega Oenas is 80% Agiorgitiko and 20% Cabernet, with some of the best qualities of both.
Dimitris Skouras sits in front of barrels from Skouras Winery. Courtesy of Wine CEO.
Skouras’s father started making wine in his grandfather’s garage, but from there, the Skouras name has gone global. “A huge, huge role has been played by Santorini. People go there and fall in love with the islands. Then, they are more open to trying wine. You used to be able to find Greek wines only at Greek places, but now sommeliers include it if they want to have a global list,” he said. Though Skouras specializes in Agiorgitiko, he also grows Moschofilero and sees a growing interest overall in Greek wine. “The sense of place, the climate, and the varietals—no other combination of those three things exists as it does in Greece.”
Something New in Your Wine Glass
“Young people are looking for a challenge for the next new varietal. People learned to say Grüner Veltliner, didn’t they? Much of the success of Greek wines has been in the east coast which doesn’t have its own wine region,” Stavropoulos said. “It’s become especially popular with the younger set who are trying to impress. People are kind of over the Napa Cabernet. They want to find the next new thing.” There’s an interest in lesser-known regions like Greece, Croatia, or Bosnia for wine lists. Where consumers used to be afraid of what they didn’t know, now they see it as an opportunity to learn more. Greek wine is a perfect place to start.
Story by Emma Riva Cover photo courtesy of Skouras Winery
This matzo bark recipe is versatile and ideal for any holiday party, celebration or event. This dessert even makes the perfect quick-to-prepare party favor. It’s crave-worthy, simple and could be personalized to your own dessert palate. The mixture of sweet chocolate and fruit paired with the crunchy, wafer-like texture serves any craving.
Why Do We Eat Matzo on Passover?
Matzo often elicits mixed reactions. It’s bland, but symbolic. It’s also a great vehicle for chocolate. Unfortunately for the ancient Israelites in the Passover story, they did not have the ability to let their bread dough rise as they were fleeing Egypt. Traditionally, leavened bread is not served during Passover. Matzo reminds us of that urgency and the hardship they faced. Eating it today helps us imagine what it’s like to have limited food and leave home under pressure.
Matzo bark became a sweet staple in cookbook author and food writer Marcy Goldman’s kitchen in 1985 during the celebration of Passover. She intended to satisfy a sweet-tooth while following the holiday’s dietary limitations, hence the recipe’s unique and rich appeal. Goldman created the delicious blend of matzo flatbread, chocolate, caramel and fruit inspired by a traditional toffee recipe, and of course, Jewish cuisine!
Simple Layers, Big Flavor
The simplicity of this dessert allows for creative ways to incorporate it into your next bunch of holiday gifts, dinner party or even as a beautifully arranged charcuterie board. Matzo bark is a tasty and homemade alternative to store-bought candy bars. The dessert is made up of distinct layers of scrumptious ingredients, including a matzo cracker base, toffee layer and rich chocolate covering. Top it off with something fruity and flaky! In any way you choose to serve yours, this matzo bark recipe is surely an adaptable and delightful piece to share.
Enough matzo to cover a baking sheet without any overlapping
11 oz kosher caramels
1 tsp half-and-half or heavy cream
Kosher freeze-dried strawberries
Passover-certified sweetened coconut flakes or unsweetened coconut flakes
1 cup dark chocolate chips
1 cup white chocolate chip
Instructions
Line a baking sheet with foil, wrapping it around the edges. Top this with a sheet of parchment paper.
Next place the matzo in a single layer, breaking it to fit the baking sheet.
In a small microwave-safe bowl, add the caramel with the half-and-half or cream and heat in short 30-second bursts, stirring in between, until it is melted and spreadable.
Spread the caramel carefully and evenly over the matzo. Place in the fridge or freezer for a few minutes to set the caramel.
Gently heat the dark chocolate chips in short 30-second intervals in the microwave, stirring in between, until it becomes a spreadable consistency.
Remove the chilled matzo and spread the chocolate on top.
Before the chocolate sets, gently press on the freeze-dried strawberries and shredded coconut. Crush some of the freeze-dried strawberries and sprinkle that also over the chocolate.
Gently heat the white chocolate chips in the same way you did the dark chocolate chips. Then use a piping bag to decorate the matzo bark.
Let all the ingredients set before breaking into pieces and serving.
Recipe by Veda Sankaran Styling by Veda Sankaran and Anna Franklin Photography by Dave Bryce
The Banh Mi sandwich is the iconic street food from Vietnam. Here it is reimagined by chef and TABLE contributor, Veda Sankaran, as a delicious vegetarian dish in the form of tofu banh mi.
The History of Banh Mi
Banh Mi has a surprising history, tied to colonial resistance in Vietnam. When the French colonized Vietnam, they brought the baguette with them, along with other dishes like pâté. Up until the 1950s, the sandwiches skewed more towards traditional French ingredients. But after the Vietnamese people fought back against the French presence, their sandwiches changed, too, incorporating more local flavors. Now, banh mi is popular all over the world, particularly in places with large Southeast Asian populations. However, in Vietnam itself tofu banh mi is somewhat uncommon, but is often a snack during Buddhist festivals when people are abstaining from meat.
This tofu banh mi is a delicious vegetarian recipe.
Ingredients
Scale
For the tofu marinade:
4 large cloves of garlic smashed
½ cup chopped cilantro including stems
1 tsp black peppercorn crushed
1 tsp coriander
⅓ cup thinly sliced lemongrass
1½ tbsp Palm or brown sugar
2 tsp soy sauce
3 tbsp oil
1 block extra firm tofu
For the pickled daikon and carrots:
1 ½ cups daikon, peeled and julienned
1 ½ cups shredded or peeled and julienned carrot
¾ cup water
2 tbsp sugar
1 tsp salt
¼ cup brown rice vinegar
Ingredients for chili oil:
3 tbsp neutral oil
1 tbsp Szechuan chili flakes
1 tbsp gochugaru
For the smashed cucumbers:
7 Persian cucumbers (14 oz) sliced lengthwise in half
2 tbsp soy sauce
2 tbsp sesame oil
3 tsp brown rice vinegar
4 large cloves of garlic grated or finely minced
1 tsp sugar
2 tbsp chili oil with the pepper flakes
Instructions
To make the marinade for the tofu, blend all the marinade ingredients together until smooth. Slice the tofu into ½” – ¾” steaks. Spread the marinade on all sides and place in a closed container and refrigerate for a few hours or preferably overnight. When ready to assemble the dish, heat a skillet and coat with some neutral oil. Cook each of the tofu steaks on medium heat for a few minutes per side, until cooked through and lightly browned.
To make the pickled daikon and carrots, dissolve the sugar and salt into the water. Stir in the vinegar. Pour this over the julienned daikon and carrot. Place in a tightly sealed container in the refrigerator until ready to use.
To make the chili oil, Stir together the gochugaru and the Szechuan chili flakes in a heat safe bowl. Heat the oil until it reaches around 350 degrees. You want the oil hot enough, but not so much as to burn the chili flakes. Once hot enough, pour the oil over the chili flakes, stir, and let sit to infuse. Once cool, you can place it in a tightly sealed container at room temperature for about 2 weeks. It will keep longer in the refrigerator.
To make the smashed cucumbers, salt the halved Persian cucumbers and let sit cut side down on a paper towel lined baking sheet. This is so you will have crispy and not watery cucumbers. After about 20 minutes, smash the cucumbers by using a rolling pin, flat side of a cleaver, or or even a meat tenderizer. Be careful to hit it only once or twice, with just enough force to crack the skin and slightly flatten.
Stir together all the ingredients for the sauce, adjusting the chili oil so as to get your preferred heat level. Once you are ready to assemble the dish, pour the sauce over the smashed cucumbers and toss to evenly coat.
To assemble the dish, plate the smashed cucumbers, add a few tofu steaks, and top with the pickled daikon carrots.
The Greyhound 75 is a fun play on the classic French 75, which originated in Paris in the 19th century and became popular in the Roaring 20s.
While the older version combines champagne, gin, lemon, and sugar, we might be thirsty for the intriguing tang of pamplemousse. That’s French for grapefruit, and it’s fun to say. Because le pamplemousse brings a bit more sweetness than the usual lemon, we cut back on the sugar here. Salut!
Why is this Cocktail Called the Greyhound 75?
The “75” comes from the French 75, which apocryphally got its name from a 75mm World War I bullet. But this cocktail mixes the ingredients of the French 75 with the “Greyhound” cocktail. The Greyhound consists grapefruit juice and gin or vodka, mixed and served over ice. So, this bubbly version of the cocktail comes into being with grapefruit juice, prosecco, gin, and simple syrup.
Combine grapefruit juice, simple syrup, gin and ice in a cocktail shaker and shake for about 30 seconds until cold. Strain into champagne flute and top with champagne or sparkling wine.
