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Rosemary Kumquat Paloma
Try this Rosemary Kumquat Paloma, a refreshing take on the classic tequila and grapefruit based paloma cocktail recipe, elevated with rosemary simple syrup and muddled kumquats.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 250 kcal
Ingredients
- 2 sprigs rosemary plus more for garnish
- 1/4 cup sugar
- 1/4 cup water
- salt
- 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
Instructions
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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.
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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.
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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.
Recipe Notes
- Traditionally, palomas are topped of with grapefruit soda instead of club soda and you can absolutely go that way. Jarritos is the most popular brand available (their grapefruit is labeled Toronja). Look for it at markets that sell international food.
- You can use 1/2 cup grapefruit soda instead of 1/4 cup of each grapefruit juice and club soda. Or use both juice and grapefruit soda but it might get a bit sweet so I would recommend you add a little less syrup.
- Your paloma cocktail can be as strong or as weak as you choose to make it, it all depends on how much soda you top it off with. Tweak it to your liking.