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
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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

Rosemary Syrup

Method

1

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.

2

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

3

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).

Note

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