Skinny Rosemary Paloma

Here is a fun twist to a paloma, which I call a Skinny Rosemary Paloma! It’s perfect for springtime gatherings and I’m sure I’ll be sipping it poolside this summer as well.

The Paloma cocktail is commonly prepared by mixing tequila, lime juice and a grapefruit-flavored soda such as Fresca, Squirt, or Jarritos and served on the rocks with a lime wedge. I have also had variations of it that mix tequila, lime juice, grapefruit juice and a little Topo Chico. Adding salt to the rim of the glass is also an option!

Here, I’ve whipped up an easy rosemary simple syrup to infuse a delicious and subtle herb flavor in the cocktail. From there I combine the rosemary simple syrup, tequila, fresh grapefruit juice, fresh lime juice and stir it all in a big carafe (because this is the perfect cocktail for a crowd!) Lastly, pour it in a salt-rimmed glass filled with ice and top it off with a splash of brut cava for the bubbly addition (you can opt to use topo chico here if you’d like!) 

Ingredients:

• Water
• Monkfruit Sweetener or Cane Sugar
• Fresh Rosemary Sprigs
• Blanco Tequila: Sub Vodka if Preferred
• Freshly Squeezed Grapefruit Juice
• Freshly Squeezed Lime Juice
• Salt: Optional for Rim: I like this one for this recipe!
• Brut Cava or Champagne: Sub Topo Chico or Preferred Sparkling Water
• Grapefruit: For Garnish

Step-by-Step:

Step One: Make the Rosemary Simple Syrup

Heat a small saucepan over medium heat with water and monkfruit sweetener. Bring to a simmer, stirring, until the monkfruit is dissolved, about 2 minutes. Remove from heat and add the rosemary. Let the rosemary steep until the monkfruit simple syrup has cooled, about 20 minutes.

Step Two: Make the Cocktail

In a large bowl or pitcher, combine the tequila, grapefruit juice,lime juice, and rosemary simple syrup. Stir to combine.

Step Three: Garnish and Serve

Salt the rim of each glass and fill with ice. Tuck away the thinly sliced grapefruit in the side of the glass. Fill the glasses about ¾ of the way with the tequila mixture. Top with brut cava or champagne, and garnish with a sprig of rosemary. Serve and enjoy!

The end result is refreshing and oh-so-perfect for brunch or dinner al fresco! 

For More Cocktail Recipes:

Clayton’s Grapefruit Margarita

Green Flash Cocktail

Spicy Skinny Margarita

5 from 6 votes

Rosemary Palomita

Total: 30 minutes mins

Servings: 15 cocktails

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Ingredients 

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For the Rosemary Simple Syrup:

• ▢ 1 cup water
• ▢ 1 cup monkfruit sweetener or cane sugar
• ▢ 2 sprigs rosemary

For the Palomita:

• ▢ 2 cups good tequila blanco this drink is also great with vodka!
• ▢ 2 cups freshly squeezed grapefruit juice
• ▢ 1 cup freshly squeezed lime juice
• ▢ 1 cup Rosemary Simple Syrup
• ▢ Salt (this is the one I use) optional for the rim
• ▢ brut cava or champagne to top off each glass (sub Topo Chico or preferred sparkling water)
• ▢ 1 grapefruit thinly sliced into ½ moons, for garnish

Instructions 

For the Rosemary Simple Syrup:

• Heat a small saucepan over medium heat with water and monkfruit sweetener. Bring to a simmer, stirring, until the monkfruit is dissolved, about 2 minutes. Remove from heat and add the rosemary. Let the rosemary steep until the monkfruit simple syrup has cooled, about 20 minutes.

For the Palomita:

• In a large bowl or pitcher, combine the tequila, grapefruit juice,lime juice and rosemary simple syrup. Stir to combine.
• Salt the rim of each glass and fill with ice. Tuck away the thinly sliced grapefruit in the side of the glass. Fill the glasses about ¾ of the way with the tequila mixture. Top with brut cava or champagne, and garnish with a sprig of rosemary. Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 15 cocktails

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