Name: Burnt grapefruit Paloma with rosemary
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6
Ingredients: 8 grapefruit; 250 ml (1 cup) blanco tequila; 125 ml (1/2 cup) pisco; Juice of 6 limes; 100 ml rosemary syrup; Bitters, to serve; Grapefruit soda, to top Crushed ice, to serve; Rosemary Syrup; 180 gm (½ cup) honey; 4 rosemary sprigs, plus extra to garnish

Burnt grapefruit Paloma with rosemary

Jugs of Paloma cocktail are a great time waiting to happen.

Three burnt grapefruit and rosemary palomas in glasses with sprigs of rosemary, gold fork and white and orange check napkin.

Serves 4-6

Prep

Cook

15M

Total

20M

Palomas by the jug are a great time waiting to happen. Our grapefruit Paloma is elevated by the slightly bitter, caramelised notes of burnt grapefruit and the earthy, pine-like aroma of rosemary.

Ingredients

8 grapefruit

250 ml (1 cup) blanco tequila

125 ml (1/2 cup) pisco

Juice of 6 limes

100 ml rosemary syrup

Bitters, to serve

Grapefruit soda, to top Crushed ice, to serve

Rosemary Syrup

180 gm (½ cup) honey

4 rosemary sprigs, plus extra to garnish

Method

For burnt grapefruit juice, preheat oven grill to high or 250˚C fan-forced. Halve 6 grapefruit and place them cut-side up on a tray. Thinly slice remaining grapefruit and spread over a separate tray. Grill halves and slices until charred (10-15 minutes). Squeeze halves into a strainer over a jug (you should have 300ml). Reserve slices.

For rosemary syrup, combine ingredients plus 125ml water in a small saucepan. Simmer until honey has dissolved (5 minutes); cool to infuse.

Combine ice, reserved slices, tequila, pisco, lime juice, and rosemary syrup in a large pitcher. Add bitters to taste. Top with grapefruit soda and more crushed ice. Pour into tumblers with ice and serve with rosemary and a slice of burnt grapefruit.