Holiday Paloma- Rosemary Grapefruit Mocktail
Holiday Paloma combines the flavours of both fresh rosemary and sweet grapefruit. This mocktail can be enjoyed by anyone and is just as satifying as a cocktail.
Ingredients
- Â 1 can (or until glass is full) Grapefruit Bubly Sparkling Water
- 2 oz Grapefruit Juice
- 1 oz Rosemary Simple Syrup
Instructions
Add 2 ounces of freshly squeezed grapefruit juice to glass. Add rosemary simple syrup to glass and top with one can of Grapefruit Bubly.
 Rosemary Simple Syrup
- 1 cup of water
- 1/2 cup honey
- 10 sage leaves
Combine equal parts of water and sugar in a small saucepan. Add rosemary leaves. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Garnish:Â Garnish with fresh rosemary and grapefruit
Glassware:Â Served in a Tom Collins glass with crushed ice to add dilatation to the syrups.
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
