Try a Rosemary Kumquat Paloma, a seasonal take on the tequila and grapefruit based cocktail, elevated with rosemary simple syrup and muddled kumquats.
GUYS GUYS GUYS. At this time tomorrow John and I will be on a plane on our way to Costa Rica for our honeymoon!!!!
We got married back in September, and between nonstop work, family health issues and other general adult/not-so-fun stuff, at times this trip felt like it would NEVER come. But here we are! Bags are (almost) packed, cats are all set to be watched by grandma, and all we have to do now is manage to wake up at 3:00am to make it to LAX. We are so ready.
Twelve days of beaches, jungles, monkeys and hot springs. Time to unplug….mostly. You know I got that data roaming package so I can share some of this amazing experience on Instagram stories!
I figured what better way to slip into vacation mode than with a cocktail! I’m fresh off a weekend trip to Mexico so palomas are still on my mind. Palomas are kind of like margaritas, made with tequila or mescal and fresh grapefruit juice instead of lime. Sometimes there’s a little lime in there, too. And they’re usually topped off with bubbly water.
For this rosemary kumquat paloma I was inspired by a handful of kumquats I had randomly grabbed at the grocery store, not knowing at the time what would become of them. I usually prefer to use kumquats in some kind of recipe (jam, compote, etc.) rather than eating them straight, and their unusually sweet skins are just perfect for muddling into a cocktail. I snipped a sprig of rosemary from one of the many bushes in our yard to make a simple syrup with and voila, the rosemary kumquat paloma was born.
Wish us bon voyage on our trip! If any of you have been to Costa Rica, we’re visiting Arenal/Monteverde, Tamarindo and Malpais and I would love to hear your recommendations for food and activities (but especially food).
Rosemary Kumquat Paloma
- 2 sprigs rosemary plus more for garnish
- 1/4 cup sugar
- 1/4 cup water
- 1 grapefruit wedge
- 4-5 kumquats plus more for garnish
- ¼ cup fresh grapefruit juice
- 1 tablespoon fresh lime juice
- ¼ cup tequila
- ¼ cup club soda
Add rosemary, sugar and water to a small saucepan and bring to a boil over medium heat. Lower heat to a simmer and continue to cook until sugar has dissolved, about 5 minutes. Remove from heat and allow to cool completely. Remove rosemary from mixture and discard.
Pour a layer of salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt and fill with ice.
Place kumquats in a cocktail shaker and muddle aggressively, until kumquats have broken down. Add grapefruit juice, 1-2 tablespoons of rosemary simple syrup, tequila and a handful of ice. Shake for 20-30 seconds and strain into glass. Top off with club soda. Garnish with kumquat slices and rosemary, if desired.