Grapefruit Rosemary Paloma Mocktail

Name: Grapefruit Rosemary Paloma Mocktail
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: ¼ cup (60 ml) water; 3 tablespoons (63 g) honey; 3 sprigs (about 4 inches / 10 cm each) (6 g) fresh rosemary sprigs, rinsed and patted dry; 1 cup (240 ml) fresh ruby red grapefruit juice, freshly squeezed, strained, and chilled; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed and strained; ¾ cup (180 ml) plain sparkling water, well chilled; 3 cups (420 g) ice cubes, about 1 cup for shaking and 1 cup per glass; 1 tablespoon (10 g) flaky sea salt or coarse kosher salt; 1 small (45 g) lime, 1 wedge for wetting the rims, plus 2 thin wheels for garnish; 2 sprigs (4 g) fresh rosemary sprigs, 3 inches / 8 cm long, for garnish

From the MyKitchenBank Kitchen

A bright, bittersweet alcohol-free paloma built on fresh grapefruit juice, a quick rosemary-honey syrup, and lime, shaken until frosty and topped with sparkling water in a salt-rimmed glass.

Prep: 10 min
Cook: 5 min
Wait: 20 min
Total: 35 min
Makes: 2 mocktails (about 10 oz / 300 ml each)

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Ingredients

2 servings

For the rosemary syrup
¼ cup (60 ml) water
3 tablespoons (63 g) honey
3 sprigs (about 4 inches / 10 cm each) (6 g) fresh rosemary sprigs, rinsed and patted dry
For the mocktail
1 cup (240 ml) fresh ruby red grapefruit juice, freshly squeezed, strained, and chilled
2 tablespoons (30 ml) fresh lime juice, freshly squeezed and strained
¾ cup (180 ml) plain sparkling water, well chilled
3 cups (420 g) ice cubes, about 1 cup for shaking and 1 cup per glass
For the rim and garnish
1 tablespoon (10 g) flaky sea salt or coarse kosher salt
1 small (45 g) lime, 1 wedge for wetting the rims, plus 2 thin wheels for garnish
2 sprigs (4 g) fresh rosemary sprigs, 3 inches / 8 cm long, for garnish

Equipment (7)

Small saucepan (1-quart / 1-liter)
Cocktail shaker with lid (16 oz / 500 ml or larger), or a lidded jar
Fine-mesh strainer
Citrus juicer or reeds
2 highball or tall glasses (10–12 oz / 300–350 ml)
Small plate for the salt rim
Liquid measuring cup or jigger

Steps

Before you start

Make the rosemary syrup first; it needs about 20 minutes to steep and cool. Chilling the syrup in the fridge speeds this up.
Chill the sparkling water and grapefruit in the fridge so the drink stays cold without over-diluting.
Squeeze juice fresh and strain out the pulp for a clean, silky texture. You need about 2 large grapefruits for 1 cup (240 ml) of juice and 2 limes for 2 tablespoons (30 ml).
Put the two serving glasses in the freezer while you work.

1
Simmer the syrup
- In a small saucepan, combine the water, honey, and 3 rosemary sprigs.
- Bring to a gentle simmer over medium heat, stirring once or twice, until the honey fully dissolves, about 2 minutes.
- Remove from the heat.
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Ready when: The honey is completely dissolved and the liquid is smooth with small bubbles at the edges.
Tip: Don't boil hard; it cooks off water and makes the rosemary taste harsh and piney.
2
Steep and cool
- Press the rosemary down into the syrup, cover the pan, and let it steep for 20 minutes.
- Remove the sprigs, squeezing them against the side of the pan to release their oils, then pour the syrup into a small bowl or jar and chill briefly if still warm.
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Ready when: The syrup smells distinctly of rosemary and is no longer warm to the touch.
Tip: Warm syrup melts the ice and waters down the drink, so cool it fully before shaking.
3
Juice the citrus
- Squeeze the grapefruits to yield 1 cup (240 ml) of juice and the limes for 2 tablespoons (30 ml).
- Pour each through a fine-mesh strainer to remove seeds and pulp.
- Cut 1 small lime into 1 wedge and 2 thin wheels; set aside.
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Ready when: Juices are smooth and free of seeds and large pulp.
Tip: Roll the fruit firmly on the counter before cutting to get more juice.
4
Rim the glasses
- Spread the salt on a small plate.
- Rub the lime wedge around the outer top edge of each chilled glass, about ¼ inch (6 mm) deep, then dip the outside rim only into the salt, turning to coat.
- Fill each glass with 1 cup (140 g) of ice.
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Ready when: A neat, even band of salt coats the outside of the rim.
Tip: Salt only the outside edge so crystals don't fall into the drink and make it too salty.
5
Shake the base
- Fill the cocktail shaker with 1 cup (140 g) of ice.
- Add the grapefruit juice, lime juice, and 3 tablespoons (45 ml) of the cooled rosemary syrup.
- Seal tightly and shake hard for 15 seconds.
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Ready when: The outside of the shaker is frosty and very cold to hold.
Tip: Taste before pouring: add the remaining syrup, 1 teaspoon at a time, if your grapefruit is very tart.
6
Strain and top
- Strain the shaken mixture evenly into the two ice-filled glasses.
- Slowly pour ⅜ cup (90 ml) chilled sparkling water into each glass and give one gentle stir with a spoon.
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Ready when: The drink is pale pink-orange with a light fizzy foam on top.
Tip: Add the sparkling water last and stir only once to keep the bubbles.
7
Garnish and serve
- Slap each rosemary garnish sprig gently between your palms to release its aroma, then tuck one into each glass along with a lime wheel.
- Serve right away.
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Ready when: The drink smells of fresh rosemary and citrus as it is lifted to the lips.

Good to know

Tips

Pink or ruby red grapefruit is sweeter and less bitter than white; if using white grapefruit, add an extra 1 teaspoon of syrup.
Steep rosemary no longer than 20 minutes, as longer steeping turns the syrup medicinal.
Use large, solid ice cubes in the glass; they melt more slowly and keep the drink from tasting watered down.
For a stronger rosemary flavor without more sweetness, muddle one 2-inch (5 cm) leafy tip in the shaker before adding the juice.

Make ahead

"The rosemary syrup can be made up to 7 days ahead and refrigerated in a sealed jar. The grapefruit and lime juice can be squeezed up to 24 hours ahead and kept covered in the fridge; add the sparkling water only just before serving."

Storage & reheating

Best served immediately. Unused shaken base (without sparkling water or ice) keeps covered in the fridge up to 24 hours; shake with fresh ice and top with sparkling water to serve. Leftover rosemary syrup keeps in the fridge up to 7 days. Not suited to freezing as a finished drink, though the syrup can be frozen in an ice-cube tray for 2 months.

Substitutions

honey → agave nectar or maple syrup. Use the same amount; agave tastes closest to a traditional paloma, maple adds a deeper flavor.
plain sparkling water → grapefruit soda (such as Jarritos or Squirt). Makes a sweeter, more traditional paloma; reduce the syrup to 1 tablespoon (21 g).
fresh ruby red grapefruit juice → unsweetened bottled ruby red grapefruit juice. Works in a pinch; taste and adjust the syrup and lime, as bottled juice is often flatter.
fresh rosemary sprigs → fresh thyme sprigs. Gives a softer, more floral herbal flavor; steep the same time.