Salted Rosemary Paloma

Good Drinks by Julia Bainbridge

By Naren Young — Dante, New York, New York

COMMITMENT LEVEL · · (of · · · ·)

SERVES 1

Ingredients:

• 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