Salty Pompelmo Recipe

Combine and dissolve

In a small saucepan combine 3 oz granulated sugar and 3 oz water (1:1 by weight). Add 2 fresh rosemary sprigs. Warm over medium-low heat, stirring occasionally, until the sugar fully dissolves and the mixture is just shy of a simmer (about 3–4 minutes).

Infuse and cool: Remove from heat and let the rosemary steep in the syrup for 15–20 minutes for a pronounced herbal note (taste after 10 minutes and remove earlier if it’s very strong).

Strain and store: Strain out the rosemary into a clean jar. Let cool to room temperature, then refrigerate. Syrup will keep covered in the fridge for up to 2 weeks.

Salt the glass rim: Pour 1 tsp flaky sea salt onto a small plate. Wet the rim of a rocks glass or coupe with a grapefruit wedge or a little lime juice, then gently dip the rim into the salt to evenly coat. Set glass aside.

Measure and combine: In a cocktail shaker add 1.5 oz Manik grapefruit tequila, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz rosemary simple syrup.

Add ice and shake: Add enough ice to fill the shaker about two-thirds (about 1 cup). Secure lid and shake vigorously for 10–15 seconds until the shaker is very cold and slightly frosted.

Strain and serve: Double-strain (using a Hawthorne and a fine mesh strainer if available) into the prepared salted-rim glass over fresh ice (or served up in a chilled coupe without ice if preferred).

Garnish and finish: Garnish with a grapefruit wedge on the rim or a small sprig of rosemary. Optionally gently slap the rosemary between your palms before garnishing to release aromatics.