Rosemary Grapefruit Paloma
Rosemary Grapefruit Paloma with Sea Salt Rim
This paloma is all citrus snap and herbal perfume: tequila blanco, fresh grapefruit and lime, a whisper of rosemary syrup, and a tall top of bubbles. The salt rim sharpens every sip. It builds fast, batches clean, and looks luxe with a rosemary spear and a blushing wedge of grapefruit.
Why this recipe works
Fresh juice, not bottled. Real grapefruit and lime deliver snap and aroma that soda can’t touch.
Herbal balance. A small dose of rosemary syrup perfumes the drink without turning piney.
Salt rim = flavor pop. The crackly sea-salt edge heightens citrus and tames bitterness.
Controlled dilution. A short shake chills the base; bubbles bring length without flattening the drink.
Ingredients (cups & tablespoons only)
Paloma Base
- 4 oztequila blanco
- 3 ozfresh grapefruit juice
- 1 ozfresh lime juice
- 1 ozrosemary simple syrup
- 6–8 ozclub soda or grapefruit soda, chilled
- —Ice
Rim & Garnish
- —coarse sea salt, for the rim
- 2grapefruit wedges
- 2rosemary sprigs
Recipe
- Rim & ice: Rub a grapefruit wedge around two rocks glasses, dip rims in sea salt, and fill with ice.
- Shake base: In a shaker with ice, combine tequila, grapefruit juice, lime juice, and rosemary syrup. Shake hard 8–10 seconds.
- Build: Strain into the prepared glasses. Top with club soda (or grapefruit soda) to taste.
- Garnish: Add a rosemary sprig and a grapefruit wedge to each glass. Serve immediately.
Aim for a pale pink hue with lively bubbles. Sweetness varies by grapefruit—tune with a splash more syrup or a squeeze of lime.
Visual cues & dilution
Frosted glass
Condensation on the outside means your base is properly chilled; if not, shake a few seconds longer.
Salt edge
Keep the rim half-salted so each sip can be adjusted by rotating the glass.
Herbal whisper
Rosemary should smell fresh, not woody. If it dominates, cut the syrup slightly and add a splash of soda.
Mixing & balance (why the order matters)
Shake citrus with spirit. This integrates oils and softens tequila’s edges before you add bubbles.
Top in-glass. Pour soda along the inside wall to preserve carbonation.
Taste and tune. Grapefruit swings from sweet to bitter—adjust with syrup or lime to land bright and clean.
Simple syrup & garnish
Herb-infused syrup gives controlled sweetness and aroma without muddled leaves in the glass.
Fast fixes
- Too bitter: Add 1–2 tsp syrup and a pinch of salt on the rim.
- Too sweet: Squeeze more lime and top heavier with soda.
- Too flat: Your base was warm or over-shaken; rebuild with colder ice and top again.
Use fresh, perky rosemary. Old stems read medicinal.
Common mistakes (and quick fixes)
- Watery drink: Shook too long or used small, wet ice. Shake 8–10 seconds with big cubes.
- Over-salted: Full rim is too much. Salt half the rim next round.
- Cloudy, dull color: Bottled juice or grapefruit soda only. Use fresh juice for clarity and snap.
Substitutions & variations
Zero-proof
- Swap tequila with non-alcoholic tequila or extra soda.
- Keep rosemary syrup; increase lime slightly.
Jalapeño kick
- Infuse tequila with a few jalapeño slices for 15 minutes, strain.
Prosecco top
- Replace soda with 6 oz prosecco split between glasses.
- Reduce syrup to 1/2 oz total.
Blood orange
- Use blood-orange juice for a deeper blush and gentler bitterness.
Thyme
- Thyme syrup brings a softer herbal note; garnish with a thyme sprig.
Mezcal
- Replace tequila with mezcal for smoke; keep rosemary light.
Whenever you change soda or citrus, re-check balance: the target is tart, lightly sweet, and sparkling.
Serving & glassware
- Short rocks glasses (pictured) packed with fresh ice.
- Half-salt rim for adjustable sips.
- Grapefruit wedge tucked against a rosemary sprig for aroma.
Batching & make-ahead
Pitcher for 8
- Tequila 16 oz; Grapefruit 12 oz
- Lime 4 oz; Rosemary syrup 4 oz
- Top 24–32 oz club soda at service
Service pace
Pre-rim glasses and pre-chill soda. Build over fresh ice and top to order so bubbles stay lively.
Make-ahead
Combine tequila, grapefruit, and syrup up to 24 hours ahead; keep chilled. Add lime, shake with ice, and top with soda just before serving.
Equipment notes
- Shaker: Any two-piece shaker or a jar with a tight lid.
- Strainer: Fine strain for extra-clear pours.
- Measure: 2-oz jigger (1 oz = 2 tbsp).
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | 12 g |
| Total Sugars | 10 g |
| Serving Size | 1 cocktail |
Calories assume club soda topper. Using grapefruit soda or prosecco increases sugars and calories.
Storage & leftovers
- Syrup: Keeps 2 weeks refrigerated.
- Batched base: Spirit + syrup + grapefruit keeps 24 hours chilled; add lime and soda at service.
- Do not store assembled drinks: Carbonation fades quickly.
FAQ
Can I use bottled grapefruit juice?
You can, but fresh tastes brighter and less bitter. If using bottled, add a squeeze of lime to sharpen.
What tequila works best?
Clean, peppery blanco lets grapefruit shine. Reposado adds vanilla notes—nice, but heavier.
How salty should the rim be?
Half-rim is ideal. Full rims can overpower sips and mask the rosemary.
Bartender notes
- Use cold soda. Warm bubbles die fast and over-dilute.
- Short shake. Ten seconds is plenty—then let soda do the rest.
- Express oils. Rub the rosemary sprig between fingers before garnishing to release aroma.
- Season to taste. Grapefruit bitterness changes by season; balance with syrup or lime as needed.
- Serve immediately. This paloma peaks in the first few minutes.