By Naren Young — Dante, New York, New York
COMMITMENT LEVEL · · (of · · · ·)
1/2 ounce Salted Rosemary Syrup (recipe follows)
2–3 ounces freshly squeezed grapefruit juice
1/2 ounce freshly squeezed lime juice
3 ounces soda water
1 grapefruit slice, for garnish
Fill a collins glass with ice. Add the syrup and juice, then top with soda water and gently stir. Garnish with a grapefruit slice.
Salted Rosemary Syrup
MAKES ABOUT ½ CUP, ENOUGH FOR 8 DRINKS
3 tablespoons sugar
1 teaspoon Maldon sea salt
1 sprig of rosemary, cut crosswise into 3 pieces
In a small saucepan, combine the sugar, salt, rosemary, and 3 ounces water and warm over medium heat, stirring until the sugar is dissolved. Remove from the heat and let cool to room temperature, then fine-strain and discard the solids. Store the syrup in an airtight container in the refrigerator for up to 1 week.
Reprinted with permission from Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
Photography copyright: Alex Lau © 2020
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