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’s 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.
Salted Rosemary Paloma
Recipe by NAREN YOUNG — DANTE, NEW YORK, NEW YORKCOMMITMENT LEVEL • • (of • • • •)
Ingredients
- 1/2 ounce Salted Rosemary Syrup, recipe follows
- 2-3 ounces freshly squeezed grapefruit juice
- 1/2 ounce freshly squeezed lime juice
- 3 ounces soda water
- 1 grapefruit slice, for garnish
For the Salted Rosemary Syrup (makes about 1/2 cup, enough for 8 drinks)
- 3 tablespoons sugar
- 1 teaspoon Maldon sea salt
- 1 sprig rosemary, cut crosswise into 3 pieces
Instructions
Make the 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.
Make the drink
- 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
