Rosemary Paloma

Rosemary Paloma

*crickets chirping*  Welp! It’s been awhile. Last we spoke it was gloomy and winter-y.  I was not feeling it, or really much of anything. Now it’s fully spring and summer is hot on our heels. I thought I’d pop in with a quick cocktail (Rosemary Paloma!), and a promise to return soon.

I’ve never been a huge margarita fan (please still be my friend!) BUT I’m always down for grapefruit anything. (Head over here for more grapefruit love.) Thus, humbly offer for your weekend enjoyment: Rosemary Paloma. Tart, herbaceous, and the most instagram-able shade of pink– this cocktail will not steer you wrong! (Just don’t have too many, k?)

Rosemary Paloma
Prep time
Total time
Recipe type: Cocktail
Serves: 1
  • kosher salt
  • ½ tsp grapefruit zest
  • ½ tsp finely chopped rosemary
  • grapefruit wedge
  • 1 tsp rosemary simple syrup*
  • ¼ cup fresh grapefruit juice
  • ¼ cup tequila
  • ¼ cup club soda
  1. Combine kosher salt, grapefruit zest, and rosemary on a plate.
  2. Rub the rim of a highball glass with a grapefruit wedge; dip rim of glass in salt mixture.
  3. Pour juice & syrup into to glass.
  4. Stir in tequila, add ice, and top it off with club soda (and/or more tequila?!)
  5. Garnish with grapefruit wedge.
  6. Sip & savor or gulp it down!

Easy Rosemary Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 4 sprigs of fresh rosemary
  1. In a saucepan, stir together water, sugar and rosemary sprigs.
  2. Bring to a boil over medium heat. Stir occasionally.
  3. Boil for about a minute or until sugar has dissolved.
  4. Cool and strain with fine mesh sieve.
  5. Store in the fridge in an airtight container. (like a mason jar!)

Bottoms up, friends!