La Paloma Recipe

Combine agave nectar and hot water in a heatproof container and stir until fully combined and slightly cooled.

Stir in fine sea salt until dissolved. Taste and adjust: it should be lightly salty and balanced; refrigerate in a sealed jar. Syrup keeps for 2–3 weeks.

Place dried hibiscus petals and rosemary sprigs in a heatproof jar or bowl. Pour 1 cup hot water over them, cover, and steep for 15 minutes until deeply colored and aromatic.

Strain the infusion through a fine mesh sieve or cheesecloth into a small saucepan. Add granulated sugar and warm gently, stirring until sugar dissolves completely. Cool to room temperature, then refrigerate. Yields about 6 oz; keeps 1–2 weeks refrigerated.

Prepare the glass: rub the grapefruit wheel or a lime wedge around the rim of a Collins or highball glass. Spread the coarse salt on a small plate and dip the rim to coat lightly. Fill the glass about two-thirds with ice.

In a cocktail shaker, add blanco tequila, pink grapefruit juice, fresh lime juice, 0.5 oz salted agave syrup, and 0.5 oz hibiscus-rosemary cordial. Fill shaker with ice.

Shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Strain into the prepared glass over fresh ice. Top with 2 oz sparkling mineral water and gently stir once to integrate.

Garnish with a rosemary sprig tucked into the glass (to lightly aromatize) and a pink grapefruit wheel or wedge on the rim.

Serve immediately. If desired, lightly clap the rosemary between your palms before garnishing to release oils.