Rosemary Paloma

Ingredients

• ●2 oz (60 ml) blanco tequila (100% agave — Espolòn, Olmeca Altos, or Cimarrón)
• ●1 oz (30 ml) fresh grapefruit juice (about half a grapefruit)
• ●½ oz (15 ml) fresh lime juice
• ●¾ oz (22 ml) Rosemary Simple Syrup (see Infusions & Syrups section)
• ●2 oz (60 ml) sparkling water or club soda
• ●Pinch of flaky salt
• ●Ice
• ●Grapefruit wedge and rosemary sprig, for garnish
• ●*For the rim (optional):**
• ●1 tablespoon flaky salt
• ●1 teaspoon chili powder (Tajín works beautifully)
• ●Lime wedge

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.