Rosemary Paloma Pitchers are the perfect cocktail for a crowd. They are the refreshing, assertive, grapefruit-forward cousin of the margarita; bursting with the same sweet, sour, and bitter notes of the classic margarita, but more savory, complex, and herbaceous, with a juicier mouth feel.
I’ve been a maven of private artisanal hosting for decades and experience has taught me to let a good batched cocktail do the heavy lifting. Batched cocktails allow you to offer guests the artistry and flavor of a craft beverage while you enjoy a stress-free entertaining experience.
A little pizzazz
A good craft beverage turns a gathering into a party. Craft cocktails focus on fine ingredients like fresh squeezed juices, house-made syrups, and creative embellishments to bedazzle the cocktail. Rimming your cocktail glass with a house-made rim mix is one way to give your cocktail some pizzazz both in flavor and aesthetic. A great craft ingredient to add to your rim mix is a powdered version of one of the primary flavors in the cocktail. Citrus dust works in tandem with the flavors in a Paloma and is easier to make than you might think.
- Using a microplane or citrus zester, zest two grapefruits. Allow it to dry completely. If air drying, grate the zest over a plate and allow it to sit at room temperature for at least 8 hours or up to several days. If using an oven, grate the zest over a parchment-lined baking sheet and dry in a preheated oven at 170 degrees F for 30 minutes to one hour, checking for doneness as it dries.
- Once the zest is dry, grind to a powder using a clean coffee grinder.
- Thoroughly combine sugar, salt and powdered grapefruit zest.
Rosemary Paloma Pitchers
- Yield: Four 6.5 oz. cocktails 1x
Description
Ingredients
Decorative Rim (optional)
- 1 cup granulated sugar
- ½ cup fine pink sea salt
- Zest from two large grapefruits, dried and powdered (optional)
- 1–2 bottles/cans of Grapefruit soda (preferably Fever-Tree or IZZE brand)
Rosemary Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 4 sprigs fresh rosemary (approximately 2 tablespoons chopped rosemary needles)
- ¼ teaspoon sea salt
Paloma
- 1 cup fresh squeezed grapefruit juice (preferably pink or ruby red grapefruits)
- 1 cup tequila (good quality blanco tequila)
- ¼ cup fresh squeezed lime juice
- 1–2 tablespoons rosemary simple syrup (more to taste)
- 2–3 bottles/cans grapefruit soda (preferably Fever-Tree or IZZE brands), more to taste
- Ice cubes
- Garnish (rosemary sprigs, edible flowers, citrus slices or rounds, decorative rim)
Instructions
Decorative Rim
- Using two saucers or small bowls, assemble your dipping station.
- Pour the dry rim mixture into one dish. The mound should be about a quarter-inch high and wider than the rim of the glass you’re using.
- In the second dish, add one or two bottles of grapefruit soda.
- Hold your glass upside down and dip the mouth of the glass in the grapefruit soda, allowing excess soda to drip off.
- Dip moistened rim into the dry mixture and twist to help the dry mix adhere to the glass. Lightly tap the glass to allow excess dry mix to fall off.
- Stand your glass right side up and repeat with the remaining glasses. Set aside until cocktail assembly. Glasses can be rimmed the morning of your gathering or just before your guests arrive.
Rosemary Simple Syrup
- In a small saucepan, add the water, sugar, and salt. Bring to a rapid simmer over medium heat. Allow to simmer just long enough for the sugar to dissolve, approximately 1-2 minutes.
- Remove the saucepan from the heat and add the rosemary. Let steep for at least 20 minutes or until room temperature.
- Using a small sieve, strain the syrup into a jar with a tight-fitting lid and discard the rosemary. Store the finished syrup in the refrigerator until use or for up to a week.
Paloma
- In a glass or ceramic pitcher, combine the grapefruit juice, tequila, lime juice, and rosemary simple syrup. Adjust to taste.
- Chill in the refrigerator for at least two hours or until cocktail assembly.
To Serve
- Fill a pre-rimmed glass ¾ full with ice.
- Pour Paloma just to the top of the ice and top with grapefruit soda.
- Garnish with a sprig of rosemary and a slice of grapefruit or other decorative garnish of your choice, and serve.
You can serve your guests as directed above or you can set up a cocktail station for guests to serve themselves. Put the pitcher(s) of Rosemary Paloma and grapefruit soda in a large bucket or cooler filled with ice. Set up a table next to the cooler with the prepared glasses, platter of garnish, extra simple syrup, and instructions for making the cocktail. Replenish your cocktail station as needed.
Notes
- Fresh citrus juice can lose its depth and vibrancy when squeezed too far in advance. Therefore, Paloma is at its best when made the day you plan to serve it.
- Pink sea salt can be quite expensive; however, you can often find quality pink sea salt at a good price from Costco or Amazon.
- I like to make extra Paloma mix to be sure I don’t run out during the party and have enough for any unexpected guests. Leftover Paloma can be jarred with a tight-fitting lid and kept for up to two days in the refrigerator.
- This recipe can easily become a custom, lower-proof cocktail by reducing the ratio of cocktail mix to grape fruit soda.
- This Paloma mix is very strong and relies on dilution from the ice in the drink to make it a coherent enjoyable mix. Do not skimp on the ice.
4 Responses
Paloma’s are a favorite of mine, although I have not been drinking much, I love your suggestion of adjusting the alcohol ratio. I see a Paloma mock tail in my future!
Could not find how to rate this recipe, but I’d give it and the photo a 5.
I LOVE the “Drink me” invitation link! You are a creative writer as well as an amazing chef! Will make this drink for a crowd coming here Sat. night. Thanks, Lynne (And a belated Happy Birthday!)
Looking forward to making this one for my next party.
Thanks