Grapefruit, lime, and rosemary are the stars of this fizzy, bright drink that’s delicious with or without the alcohol.
If you’re looking for a signature drink that works for everyone at the table, this Rosemary Paloma may be your new go-to. When I was creating the recipe, I wanted something refreshing, seasonal, and a little festive — a drink that would shine at a holiday gathering but taste equally delightful on a sunny spring or summer afternoon.
I also wanted this drink to be nonalcoholic. While I love a classic cocktail, I increasingly find myself and those around me wanting to balance our alcohol intake with something that feels just as special. Too often, the NA options are overly sweet or rely on specialty alcohol-free spirits we’re unlikely to have at home. This drink fixes that.
Fresh grapefruit juice, a squeeze of lime, and grapefruit-flavored sparkling water keep the drink bright and lively, while a touch of rosemary simple syrup adds an herbal note that feels both holiday-ish and garden-fresh. The syrup is incredibly easy to make ahead and keeps in the fridge for a few weeks, which makes whipping up a mocktail version effortless.
As for the part about making everyone happy: you can absolutely add tequila for those who prefer their drink “leaded,” as my dad would say. (Conversely, decaf coffee is “unleaded” 😉) Though it may not be traditional for a Paloma, this drink also tastes great with gin or vodka, making it versatile enough to suit nearly any preference.
Serve over ice in a highball or Collins glass, which are tall and slender, or opt for a shorter, wider rocks or old-fashioned glass. Garnish with a sprig of rosemary, and — if you like — rim the glass with a little sugar, which I like to flavor with a touch of tajín or chili-lime seasoning.
While the sugared rim is optional, the hint of spice mixed in really does elevate the drink. It’s worth noting that I’ve made these with a traditional salt rim, and taste testers have universally preferred the sugar rim with tajín.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Rosemary Paloma (NA or Classic)
Ingredients
For the Rosemary Simple Syrup:
- ½ cup (2oz) water
- ½ cup (96g) granulated sugar
- 4 sprigs fresh rosemary (about 4 inches long)
- ¼ teaspoon kosher salt
For the drink:
- 4 ounces grapefruit flavored sparkling water - For version with alcohol, use 2 ounces each sparkling water and tequila
- 2 ounces grapefruit juice
- ¾ ounce Rosemary Simple Syrup
- 1 teaspoon freshly squeezed lime juice
Optional sugared rim and garnishes:
- 1 tablespoon granulated sugar
- ¼ teaspoon tajín or chili-lime seasoning
- rosemary sprig, grapefruit and/or lime wheel
Instructions
- For the Rosemary Simple Syrup: In a small saucepan over medium-high heat, bring the water, sugar, rosemary, and salt to a simmer. Reduce the heat to maintain a gentle simmer and cook, uncovered, stirring often, for 2 minutes. Remove from the heat and let sit for 30-60 minutes. This allows the rosemary to more fully infuse the syrup. Remove rosemary and discard. Transfer to a jar and refrigerate until ready to use. The syrup will keep for at least 2 weeks.
- If using the sugared rim: In a shallow bowl or plate, mix the sugar and tajín or chili-lime seasoning. Swipe around the rim of a Collins or rocks glass with a grapefruit or lime wedge; reserve wedge for serving. Roll the rim of the glass in the sugar mixture to lightly coat.
- Make the drink: Fill glass with ice. Add the sparkling water, grapefruit juice, tequila if using, rosemary syrup, and lime juice. Stir to combine. Garnish with citrus and/or rosemary sprig and enjoy.
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