Subaru Impreza owner Julia Bainbridge, profiled in “Discovering the Country’s Best Nonalcoholic Drinks ,” spent months researching nonalcoholic cocktails to write her first book, Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason
This recipe from the book, created by bartender Naren Young (formerly bar director at Dante ® Sweet Liberty Drinks & Supply Company in Miami Beach), makes good use of winter citrus.
Salted Rosemary Paloma Makes: 1 serving
Adapted with permission from Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
On a Commitment Level from one to four, Bainbridge rates the Salted Rosemary Paloma a two. “There’s more time involved, but it’s not complicated,” she writes in the introduction to Good Drinks.
½ ounce Salted Rosemary Syrup (recipe follows) 2-3 ounces freshly squeezed grapefruit juice ½ ounce freshly squeezed lime juice 3 ounces soda water 1 grapefruit slice, for garnish Fill a Collins glass with ice. Add the syrup and juice, then top with soda water and gently stir. Garnish with a grapefruit slice.
Per serving:
Salted Rosemary Syrup Makes: ½ cup (enough for 8 drinks)
3 tablespoons sugar 1 teaspoon Maldon® 1 sprig of rosemary, cut crosswise into 3 pieces 3 ounces water In a small saucepan, combine all ingredients and warm over medium heat, stirring until the sugar is dissolved. Remove from the heat and let cool to room temperature, then fine-strain and discard the solids. Store the syrup in an airtight container in the refrigerator for up to 1 week.
Per ½ cup serving:
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