Salted Rosemary Paloma

Salted Rosemary Paloma


For the cocktail

1/2 ounce salted rosemary syrup (below)
1 1/2 ounces grapefruit juice
juice of half a lime
4 ounces soda water

For the salted rosemary syrup

3 tablespoons sugar
1 teaspoon maldon salt
1 spring of rosemary
3 ounces of water


Combine the sugar, salt rosemary and water in a small saucepan over medium heat and stir until sugar is dissolved.  Remove from heat and cool to room temperature; discard the rosemary.  Store syrup in an airtight refrigerator for up to one week.

Adapted from Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason

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