Paloma With Grapefruit And Rosemary Salt Rim Cocktail Recipe

A Paloma brings together the bright flavor of grapefruit and the smooth taste of tequila for a drink that feels fresh and balanced.

When I add a rosemary salt rim, it gives the cocktail a light herbal touch that stands out without being too strong.

This recipe shows you how to make a simple Paloma with a grapefruit and rosemary salt rim that tastes crisp, refreshing, and easy to enjoy.

I love how the rosemary salt adds a twist to the classic Paloma without losing what makes it so good.

The mix of citrus and herbs makes each sip clean and a little bit unexpected.

You’ll see how easy it is to prepare, what tools and ingredients you’ll need, and what flavors to expect once it’s in your glass.

Paloma With Grapefruit And Rosemary Salt Rim Cocktail Recipe

I like making this drink because it’s bright, citrusy, and easy to prepare.

The mix of grapefruit juice, lime, and tequila gives it a crisp taste, while the rosemary salt rim adds a fragrant, savory touch that makes it stand out.

Equipment

• Cocktail shaker for mixing the drink evenly.
• Jigger or measuring cup to keep the portions balanced.
• Citrus juicer for fresh grapefruit and lime juice.
• Small plate for the rosemary salt rim.
• Mixing spoon to stir before shaking.
• Fine strainer if you want a smoother texture.
• Rocks glass or highball glass for serving.
• Small saucepan if you make rosemary syrup at home.

Honestly, using fresh tools and clean glassware just makes everything taste better.

A chilled glass also keeps the Paloma cool longer without watering it down.

Ingredients

• 2 oz tequila (blanco works best)
• 2 oz fresh grapefruit juice
• ½ oz fresh lime juice
• ½ oz simple syrup or rosemary syrup
• 2–3 oz grapefruit soda
• Kosher salt mixed with finely chopped fresh rosemary for the rim
• Lime wedge or grapefruit slice for garnish
• Ice cubes for shaking and serving

I really prefer using fresh juice—bottled stuff can turn out bitter or just kind of flat.

The rosemary salt rim brings a subtle herbal note that balances the tartness of the citrus.

Instructions

• Run a lime wedge around the rim of the glass.
• Dip the rim into the rosemary salt mixture.
• Fill the glass with ice cubes.
• In a cocktail shaker, combine tequila, grapefruit juice, lime juice, and simple syrup.
• Add ice and shake for about 10 seconds.
• Strain into the prepared glass.
• Top with grapefruit soda and stir gently.
• Garnish with a sprig of rosemary or a grapefruit slice.

I like to taste the mix before adding soda, just to see if it needs a little more sweetness or acidity.

Shaking the ingredients before topping with soda gives a smoother, more balanced flavor.

Notes

Fresh ingredients make a big difference.

I use fresh rosemary for a stronger aroma, and kosher salt because it actually sticks to the rim.

If you want a sweeter Paloma, swap in rosemary simple syrup instead of plain syrup.

You can make rosemary syrup by simmering equal parts sugar and water with rosemary sprigs for a few minutes.

Let it cool before using.

For a lighter version, swap out grapefruit soda for sparkling water and just add a bit more grapefruit juice.

Tasting Notes

Right away, I get this bright kick of grapefruit and lime.

The citrus is crisp and refreshing, with just enough tartness to wake up my palate.

A soft fizz from the soda keeps each sip feeling light.

That rosemary salt rim? It brings in a savory edge, balancing out the sweet and sour.

I notice the salt really boosts the grapefruit’s bitterness, and the rosemary sneaks in a gentle herbal aroma.

As I keep sipping, the tequila comes through—smooth, a little earthy.

It blends right in with the citrus, never taking over.

The finish? Clean and a tad salty, with a whisper of rosemary lingering on my lips.

I love how each part plays its own role:

• Citrus: bright and tangy
• Tequila: smooth and grounding
• Rosemary salt: aromatic and savory

The whole mix just feels easygoing—balanced, and honestly, perfect for slow sipping on a warm day.