La Paloma Recipe

Make the infused syrup

Combine 1/2 cup water and 1/2 cup light agave nectar in a small saucepan over medium heat. Add 2 tablespoons dried hibiscus petals and 2 fresh rosemary sprigs. Gently bring to a low simmer, stirring to dissolve the agave, then reduce heat and simmer very gently for 3 minutes to extract color and aroma. Remove from heat and let steep, covered, for 15–20 minutes for a stronger infusion.

After steeping, strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing the solids to extract liquid. Discard solids. If using, stir in 1 teaspoon of zest for a brighter citrus note. Let the syrup cool to room temperature, then refrigerate until chilled. Yields about 6–8 ounces; use 3/4 oz per cocktail.

If rimming the glass: run a grapefruit wedge around the rim of a highball or Collins glass and dip the rim into coarse salt. Fill the glass with ice and set aside.

In a cocktail shaker, add 2 oz blanco tequila, 2 oz fresh pink grapefruit juice, 1/2 oz fresh lime juice, and 3/4 oz chilled agave-rosemary-hibiscus syrup. Add a large handful of ice (about 1 cup) to the shaker.

Shake vigorously for 10–15 seconds until the shaker is well chilled (the exterior should be very cold and slightly frosted).

Strain the shaken mixture into the prepared glass over fresh ice, leaving room for the sparkling water.

Top gently with 2 oz chilled sparkling water (adjust to taste). Give a very light stir (1–2 rotations) to combine without flattening the bubbles.

Garnish with a grapefruit wheel or wedge and a small rosemary sprig. Optionally slap the rosemary between your palms before garnishing to release its aroma.