The traditional grapefruit- and tequila-spiked Paloma is a balanced beacon of refreshment. This slightly savory, herbal and booze-free variation from Naren Young of Dante in New York City employs grapefruit juice rather than soda and a salted rosemary syrup. It takes no time to throw together, and like the original, the grown-up version benefits from tequila.
Salted Rosemary Paloma
salted rosemary syrup
2 oz grapefruit juice
.5 oz salted rosemary syrup
2 oz blanco tequila
- Add the grapefruit juice, salted rosemary syrup and, if using, the tequila to a highball glass filled with ice.
- Top with Perrier and garnish with a grapefruit slice.
Salted Rosemary Syrup
1 Cup sugar
2 cups water
2 tbsp salt
- Add all ingredients to small saucepan and bring to a low boil.
- Turn off heat immediately and allow to cool.