Rosemary Paloma Recipe

Prepare syrup

Combine 1/2 cup water, 1/2 cup granulated sugar, and 4–5 fresh rosemary sprigs in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Remove from heat and let steep for 20–30 minutes for pronounced rosemary flavor. Strain out rosemary, cool, then stir in 2 tablespoons agave nectar until incorporated. Store in the refrigerator up to 2 weeks. (Yields ~10–12 oz; you will use 0.5 oz per cocktail.)

If rimming the glass: rub a grapefruit wedge around the rim of a highball or Collins glass, then dip the rim into coarse or smoked salt on a small plate. This is optional but adds contrast to the mezcal and grapefruit.

Fill a cocktail shaker with about 1 cup of cubed ice.

Add to the shaker: 2 oz Ilegal mezcal, 2 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz rosemary-agave syrup.

Dry shake (no ice) for 8–10 seconds if you want a slightly frothy texture, then add ice and shake vigorously for 10–12 seconds to chill and dilute.

Strain the mixture into the prepared glass filled with 3–4 large ice cubes (or fresh cubed ice). Use a fine strainer if you prefer to catch small pulp or rosemary bits.

Top gently with 3 oz chilled Canyon Rosé Rice Lager, pouring slowly to preserve carbonation and create a layered effect.

Garnish with a fresh rosemary sprig and a grapefruit wheel or twist. Clap the rosemary between your hands briefly before garnishing to release aromatics.

Serve immediately with a short straw and a small bar spoon for gentle stirring so the mezcal and beer integrate while sipping.

To make a lower-proof batch: reduce mezcal to 1.5 oz and increase grapefruit juice to 2.5 oz. For more bitterness, use more grapefruit pith or add 1/4 oz Campari.

If you don't have Canyon Rosé Rice Lager, substitute with any dry, slightly fruity lager or a brut rosé beer. The beer should be chilled and fizzy to keep a refreshing finish.