Rosemary Paloma

Method

1. **Rim the glass (if desired).** Mix salt and chili powder on a small plate. Run a lime wedge around the rim of a highball glass. Press the rim into the salt mixture, rotating to coat evenly.
2. **Build the drink.** Fill the glass with ice. Add tequila, grapefruit juice, lime juice, and rosemary syrup.
3. **Top with sparkling water.** Stir gently to combine.
4. **Add a pinch of flaky salt** directly into the drink — it enhances the grapefruit and balances the sweetness.
5. **Garnish** with a grapefruit wedge and a rosemary sprig.
6. *Variations:**
7. **Mezcal Paloma**: Replace half or all of the tequila with mezcal for a smoky version.
8. **Spicy Paloma**: Muddle 2-3 slices of jalapeño in the glass before adding ice.
9. **Batch Paloma (for 8)**: Combine 2 cups tequila, 1 cup grapefruit juice, ½ cup lime juice, ¾ cup rosemary syrup in a pitcher. Add sparkling water to individual glasses when serving.
10. *Storage:** Rosemary syrup keeps 2 weeks refrigerated. Fresh grapefruit juice lasts 2-3 days refrigerated but is best squeezed to order.