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.
Add 2 ounces of freshly squeezed grapefruit juice to glass. Add rosemary simple syrup to glass and top with one can of Grapefruit Bubly.
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.