Say hello to summer with this pretty rosemary paloma cocktail
If summer had a single defining flavor, it would have to be citrus. From lemonade to key lime pie, that mouth-watering tang seems so very right when the weather warms up. Which is why we suggest serving this rosemary paloma at your next garden party or summer barbecue!
Bright, citrusy and just sweet enough, the classic grapefruit and tequila cocktail gets a fun, herbal twist from an easy-to-make rosemary simple syrup. Once poured into a pretty glass, you’ll be hard pressed not to make this drink your sip of the season. Here’s how to make it!
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Rosemary Paloma
Makes 2 cocktails.
What you’ll need:
- 3 oz. tequila blanco
- 1.5 oz. rosemary simple syrup (recipe below)
- 1 oz. lime juice
- 6 oz. grapefruit juice
- ice
- rosemary sprigs and grapefruit slices for garnish
How to make it:
Add ice to a cocktail shaker and pour over tequila, syrup, lime and grapefruit juices. Firmly secure the shaker lid and shake vigorously for about 10 seconds. Strain into cocktail glasses and garnish with rosemary and grapefruit.
Rosemary simple syrup
What you’ll need:
- 1 fresh rosemary sprig (about 2 Tbsp)
- 1/2 cup water
- 1/2 cup sugar
How to make it:
Place the rosemary sprig and the water in a small pot and bring just to a boil. Add sugar and stir until the sugar has completely dissolved into the water to create a syrup. Turn the heat to low and allow the rosemary to simmer in the syrup for 10 minutes. Remove the pot from heat, carefully remove rosemary sprig and discard. Allow the syrup to cool to room temperature before using.
Pro-tip: Don’t rush the cooling process by placing your syrup in the fridge. This may cause the sugars in the syrup to crystallize. Leftover simple syrup can be stored in an airtight bottle or container for 2–3 weeks.
Thirsty for more? Find lots of delicious drink recipes here!
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