Woody rosemary goes perfectly with grapefruit for this twist on the on-trend tequila cocktail.
Ingredients
- 500 ml tequila
- 150 ml lime juice (3-4 limes)
- 200 ml rosemary syrup
- 1 L grapefruit juice
- Crushed ice
- Soda water
- Ruby grapefruit slices and rosemary sprigs to garnish
- For the rosemary syrup:
- 150 g caster sugar
- 1 large sprig rosemary, lightly bashed
- You will also need: Highball glasses, rimmed with salt or sugar (optional)
Instructions
For the cocktail:
1. Combine the tequila, lime juice, rosemary syrup and grapefruit juice in a large jug. Stir, then chill (this can be prepped up to one day ahead).
2. To serve, fill tall glasses with crushed ice, divide the paloma mix between them (about 170 ml per glass), then top up with soda water. Garnish with a slice of ruby grapefruit and a small rosemary sprig if desired.
For the rosemary syrup:
1. Put the sugar, rosemary and 150 ml water in a small pan. Stir over medium heat until the sugar dissolves, then set aside to cool and infuse. Strain (discard the rosemary) and store in the fridge for up to one week.
ALSO SEE:
Feeling like a fruity drink with a kick? Try this watermelon mojito recipe
Feature Image: W&H
