Drinks Recipes

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.Ben Dearnley

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.


Rosemary Syrup



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.

This recipe also calls for infusion (see method).


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