Rosemary Palomita
Servings: 15 cocktails
Ingredients
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!