Paloma with Rosemary Simple Syrup

rosemary paloma tequila cocktail recipe

It’s just not time for “pumpkin” everything yet. I like Dunkin’ Donuts’ pumpkin-flavored coffee and Southern Tier’s Pumking beer as much as the next person, but we all know fall doesn’t technically start until September 23. Therefore, I’m milking this whole summer cocktail thing for another glorious 11 days.

If you like grapefruit cocktails, you’re probably familiar with the Paloma. The most simple versions mix grapefruit-flavored soda with tequila, served over ice. I recently made the drink with tequila and Q Grapefruit (think a much less sugary, more tart version of San Pellegrino soda), and it turned out pretty refreshing. To take it a step further, I used fresh grapefruit juice (white, in this case) and sweetened it with homemade rosemary simple syrup. I followed the Kitchn’s recipe for the SS, which pretty much involves bringing sugar, water, and rosemary sprigs to a boil, setting the mixture aside to cool, and straining it. It’s so easy, yet it elevates a homemade cocktail tenfold and makes your kitchen smell prettay, prettay delicious. Give it a try!

rosemary paloma cocktail recipe

Rosemary Paloma

  • 2 oz. blanco tequila
  • 3 oz. fresh grapefruit juice
  • 1–1.5 tablespoons rosemary simple syrup (recipe from the Kitchn)
  • Club soda
  • Coarse salt, lime wedge, and rosemary sprig for garnish

Moisten the rim of a highball glass with a lime wedge and twist it in coarse salt. Fill the glass with ice. In a shaker filled with ice, combine the tequila, grapefruit juice, and simple syrup. Shake until chilled and and pour into the highball glass. Top off with club soda, and garnish with a lime wedge and a rosemary sprig.

rosemary paloma tequila cocktail recipe

Cheers! And may we all enjoy this last week of summer without hearing the phrase “Pumpkin Spice Latte” 8,000 times.

Boozy Grapefruit and Lillet Popsicles

boozy grapefruit lillet popsicles

Let me start by saying that yes—I do realize that these popsicles slightly resemble… weiners. That was not the intention, but it happened. The silver lining is that they’re also delicious, plus they’d probably make a great treat for a bachelorette party. (Feel free to insert all the innuendos your heart desires, but I’m going to stop comparing these ice pops to a pale male anatomy part starting now.)

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After an attempt to make Aviation popsicles with some overly slushie, albeit delicious, results (too much alcohol to freeze!), I decided to go for a less boozy variation. These Campari Citrus Pops from the Kitchn caught my eye last month, and I took their cue with the proportions. But instead of bitter Campari, I subbed in one of my favorite aperitifs, Lillet Blanc.

lillet blanc

The lillet has a lower ABV than Campari, so I figured these popsicles would freeze just fine—and they did! These turned out perfectly tart like I like, but you can always add in a little more simple syrup if you prefer a sweeter popsicle.

Boozy Grapefruit and Lillet Popsicles

Adapted/inspired by the Kitchn. Makes four twin pops or eight small single pops.

  • 6 oz. Lillet Blanc
  • 2 cups fresh grapefruit juice
  • 2/3 cup simple syrup

Mix all the ingredients together, and pour them into your popsicle molds. Freeze overnight and enjoy! I kept the grapefruit pulp in because I like a little bite of fresh fruit in my popsicles. And yes, I bite my popsicles because they taste better that way, duh!

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These separating Tovolo twin pops were the best thing I could find at the Grand Avenue Bed Bed and Beyond. I would’ve preferred a single larger mold, but these force you to be nice and share, or you can be like me and shamelessly devour the whole twin pop in 30 seconds.

Beware, the alcohol makes these popsicles a little softer than your standard sugar ice pop, but you shouldn’t have a hard time finishing it before it starts dripping. If all else fails, you can always invest in the Ice Cream Glove, one of many genius ideas straight from the brain of Ali G.

Classic Cocktails: The Greyhound

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It’s grapefruit season! Wahoo! “But isn’t it always grapefruit season?” The short answer is yes. The long answer is boring. Anywho, I had a couple of big, juicy Texas red grapefruits on my hands and decided to have one for a healthy snack and the other for a healthy cocktail. I’m a big fan of simple cocktails with a twist, so I went for a Greyhound made with Boodles gin and a splash of Luxardo Maraschino, my newfound libation obsession. It’s a light, refreshing drink that’ll help you shake these never-ending-winter blues.

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Greyhound

  • 2 oz. fresh grapefruit juice
  • 1.5 oz. gin
  • 0.5 oz. Luxardo Maraschino

Pour all the ingredients over ice and shake until chilled. I served mine in a stemless martini glass (because I was feeling fancy) and garnished with a section of fresh grapefruit. Happy citrus drinking!

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Cocktails and sewing machines all day