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–+ servings

Grapefruit Rosemary Paloma Cocktail Recipe

Grapefruit Rosemary Paloma Cocktail Recipe
This one’s all about tangy grapefruit, bright lime, and that whisper of rosemary, all anchored by good tequila. It’s a riff on the Paloma, but with a little more flair.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker
  • Jigger or measuring cup
  • Muddler
  • Citrus juicer
  • Cocktail glasses
  • Bar spoon
  • Fine-mesh strainer
  • Cutting Board
  • Sharp knife

Ingredients

  • 2 oz silver tequila
  • 3 oz fresh grapefruit juice
  • 1 oz fresh lime juice
  • 1/2 oz rosemary simple syrup
  • Sparkling water
  • Ice cubes
  • Grapefruit wedges for garnish
  • Fresh rosemary sprigs for garnish
  • Salt for rimming optional

For rosemary simple syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 4 sprigs fresh rosemary

Instructions

Prepare the rosemary simple syrup:

  • Combine water and sugar in a small saucepan over medium heat.
  • Stir until the sugar dissolves. No need to rush.
  • Add rosemary sprigs and let it simmer for about 5 minutes.
  • Take it off the heat and let the rosemary steep for half an hour.
  • Strain it out and pop the syrup in the fridge to cool.

Rim your glass (optional):

  • Rub a grapefruit wedge around the rim of your glass.
  • Dip the edge in salt if you’re feeling fancy.

Mix the cocktail:

  • Fill your shaker with ice.
  • Add tequila, grapefruit juice, lime juice, and rosemary simple syrup.
  • Shake it hard for 15-20 seconds, until it’s nice and cold.
  • Strain into a glass filled with fresh ice.

Finish the drink:

  • Top with sparkling water—an ounce or two is usually enough.
  • Garnish with a rosemary sprig and a grapefruit wedge.
  • Give it a gentle stir before you take a sip.

Notes

Want it less sweet? Just use a quarter ounce of syrup instead. If you’re craving more rosemary, muddle a little sprig in the shaker before adding everything else.
No tequila? Skip it and add extra sparkling water for a zero-proof version. The rosemary syrup keeps in the fridge (airtight) for up to two weeks—handy for quick cocktails later.
Making these for a crowd? Multiply the recipe and mix everything except the sparkling water ahead of time. Add the bubbles right before you serve.
Tall glasses make it feel extra refreshing, but rocks glasses work great if you want it a bit stronger.