Rosemary Paloma Sour
A refined twist on the classic Paloma, layers tequila, grapefruit, and citrus with rosemary syrup and an egg white froth. Finished with Angostura bitters and a smoked rosemary garnish.
Because every drink deserves a beautiful moment.
Ingredients
2 ounces tequila
1 ounce lemon or lime juice
¾ ounce grapefruit juice
½ ounce rosemary syrup*
1 egg white (optional)
3 dashes Angostura bitters
*To make rosemary syrup: combine ½ cup sugar and ½ cup water in a saucepan. Add a few rosemary sprigs, simmer 5 minutes, remove from heat, and let steep 15–20 minutes.
Instructions
Make rosemary syrup as noted above; let cool.
In a shaker, combine tequila, lemon (or lime) juice, grapefruit juice, rosemary syrup, and egg white.
Dry shake (no ice) for 30 seconds to build froth.
Add ice and shake again for 15–20 seconds until well chilled.
Strain into a chilled coupe glass.
Garnish with 3 drops of bitters and a rosemary sprig (you can lightly smoke it for extra aroma).
Notes from the Bar
Tequila Choices
Blanco tequila gives a crisp, bright backbone, while reposado adds subtle oak and warmth.
Citrus Options
Lime is the traditional Paloma pairing; lemon makes for a slightly brighter sour.
Rosemary Syrup
Can be made ahead and stored in the fridge up to 2 weeks. Adjust intensity by steeping longer or shorter.
Egg White Substitute
If avoiding egg, use aquafaba (chickpea liquid) for a similar frothy effect.
Glassware
A coupe is traditional, but a Nick & Nora glass works just as well.
Garnish Tip
Briefly torch or light the rosemary sprig for a smoky, herbal aroma.
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until next time, keep the spirit high and the company good,
Kevin & Kate
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