Rosemary Paloma

One summer about 6 years ago, I was in San Diego visiting my cousin and we stopped at Hotel del Coronado for drinks and hors d’oeuvres on the patio. I remember ordering a paloma and sitting there thinking what a blissful summer day it was. I have had several since then but always think of that lovely day when I have one. I recently came up with my own version but gave it a little twist by adding rosemary syrup. The combination of the grapefruit with the rosemary is delicious and perfect for summer.

Per drink

2 oz grapefruit juice

2 oz tequila

1 oz lime juice

1 tablespoon rosemary syrup

3 oz sparkling water

grapefruit slices and rosemary sprigs for garnish

lime wedge and coarse salt for the rim of glass, optional

Rosemary Syrup

1 cup sugar

1 cup water

4 tablespoons fresh rosemary

To make the syrup, add sugar, water, and rosemary to a small saucepan. Simmer 5 minutes until sugar is dissolved. Remove the pan from heat and let sit for at least 30 minutes. Strain out the rosemary and store in a glass jar. Refrigerate for one month.

In a cocktail shaker add the grapefruit juice, tequila, lime juice, rosemary syrup and ice. Shake so it is well combined and chilled. 

If salting the glass, place coarse salt on a small plate. Using a wedge of lime, rub around the rim of the glass then dip the rim into the salt.  Add ice to the glass. Add the sparkling water to the shaker and stir with a spoon. Place the strainer back on and strain into the glass. Add a slice of grapefruit and sprig of rosemary to garnish. Cheers!

*If you want a sweeter cocktail, add more rosemary syrup to your liking.