Happy Hour--Rosemary Grapefruit Palomas

I wonder if other people think about cocktails as often as I do. Now I know that is a pretty damning statement, but I promise I don't have a drinking problem.  I like a cocktail or a glass of wine, but usually, I'm not really thinking about drinking, I'm thinking about the flavors paired with the liquors. For example, I absolutely love how grapefruit, salt, rosemary, and tequila blend together perfectly for a refreshing, tart, herbaceous cocktail.  

A Paloma is one of the most popular recipes in Mexico. This week as I was trying to decide which cocktail I wanted to make, I thought about what I was drinking last summer and this was the cocktail.  We visited Playa del Carmen last September and I think I might have drunk all of the Palomas in Mexico.  They didn't use rosemary in theirs, but there is almost nothing I love more than using the herbs in my garden in my cocktails. 

Yield: 1 cocktail

Rosemary Grapefruit Palomas


For the Paloma:
  • 3 ounces freshly squeezed grapefruit juice
  • 1/2 ounce lime juice
  • 1-ounce rosemary simple syrup*
  • 2 ounces silver tequila (I used Casa Noble)
  • splash of club soda
  • 3 dashes of grapefruit bitters ( I used Bitterman's)
  • sea salt for rimming the glass
  • rosemary sprig and grapefruit wedge for garnish
To make the rosemary simple syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 large sprigs of rosemary


To make the Paloma:
  1. Combine the grapefruit juice, lime juice, rosemary simple syrup, and tequila in a cocktail shaker filled with ice.
  2. Shake vigorously and pour into a highball glass rimmed with lime juice and sea salt.
  3. Top with a splash of club soda and 3 dashes of grapefruit bitters.
  4. Garnish with a rosemary sprig and a grapefruit wedge.
To make the rosemary simple syrup:
  1. Combine the sugar, water, and the rosemary sprigs in a small pan over medium heat.
  2. Bring ingredients to a boil. Once boiling, reduce heat and simmer for 5 minutes.
  3. Remove from heat and allow the rosemary sprigs to sit in the syrup for another 10 minutes.
  4. After 10 minutes, remove the rosemary and pour into a jar.  Allow syrup to cool completely.
  5. Rosemary syrup can be kept in the refrigerator for up to 1 week.




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