Salted Rosemary Paloma
Salted Rosemary Paloma
For a fairly simple drink, this tequila-less Paloma has real depth of flavor. Pungent rosemary pairs well with grapefruit, and I like that the salt gets mixed into the syrup instead of stuck on the glass rim, so it disperses throughout the drink. This is the kind of bitter, punchy, refreshing cocktail I want in my hand while the sun goes down.
Ingredients
- ½ oz Salted Rosemary Syrup (recipe follows)
- 2-3 oz freshly squeezed grapefruit juice
- ½ oz freshly squeezed lime juice
- 3 oz soda water
- 1 grapefruit slice for garnish (optional)
- 3 tbsp sugar
- 1 tsp Maldon sea salt
- 1 sprig of rosemary cut crosswise into 3 pieces
Instructions
Salted Rosemary Syrup
- In a small saucepan, combine the sugar, salt, rosemary, and 3 ounces water and warm over medium heat, stirring until the sugar is dissolved.
- Remove from the heat and let cool to room temperature, then fine-strain and discard the solids. Store the syrup in an airtight container in the refrigerator for up to 1 week.
Salted Rosemary Paloma
- Fill a collins glass with ice. Add the syrup and juice, then top with soda water and gently stir. Garnish with a grapefruit slice.
Notes
Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge (page 98).