Vitamin Sea Recipe

Make the infusion

In a small saucepan combine 0.5 cup water and 0.5 cup agave nectar. Warm over medium heat just until the agave thins and the mixture is gently steaming (do not boil vigorously).

Add 2 tbsp dried hibiscus and 2 fresh rosemary sprigs to the warm agave mixture. Stir to submerge the botanicals, then remove from heat. Let steep, covered, for 15 minutes to extract color and aroma.

After steeping, strain the syrup through a fine mesh sieve into a clean container, pressing on the hibiscus to release liquid but leaving most solids behind. Discard solids. While still warm, stir in 1 tsp fine sea salt until dissolved. Cool the syrup to room temperature, then refrigerate until chilled if not using immediately.

Prepare the glass: rub a grapefruit wedge around the rim of a highball or Collins glass. Spread 1 tsp coarse sea salt on a small plate and dip the glass rim into the salt to create a light salted rim. Fill the glass with ice (about 1 cup).

In a cocktail shaker filled with ice combine 4 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, 1.5 oz vodka or blanco tequila (omit alcohol for a mocktail), and 0.5 oz (about 1 tbsp) of the chilled salted agave rosemary-hibiscus syrup. Note: if you prefer a sweeter drink, add up to 0.75 oz syrup; for lighter, use 0.25–0.5 oz.

Shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is slightly frothy.

Strain the shaken mixture into the prepared glass over the ice.

Top gently with 4 oz chilled sparkling mineral water. Stir once very gently with a bar spoon to incorporate without flattening the sparkle.

Thread or tuck a fresh rosemary sprig into the glass and float a thin grapefruit wheel on top. Optionally smack the rosemary between your palms first to release aromatic oils before placing it in the drink.

Serve immediately with a straw or a stirrer. If storing the syrup for later use, keep refrigerated up to 10 days.