Cucumber Rosemary Paloma + an update!
You may think you’re seeing doubles with this Cucumber Rosemary Paloma or an odd repeat from last week. On the contrary, I promise you this is not sheer laziness on my behalf by giving you a wildly delicious variation of the Raspberry Mint Paloma we featured last week for Cinco de Mayo. You see, a few weeks ago my friend Rachel, from Rachel’s Lookbook, and I had an impromptu girls night at her place! Her fiancé was out of town, so it was the perfect excuse to finally watch La La Land, drink cocktails, and graze on “healthy” munchies (I have to get bikini ready for her upcoming bachelorette partay in MIAMI! Trying to stay laser-focused, eek!)
I decided to use this fun night as a time to experiment on Rachel, because who doesn’t love that, haha! However, I seriously needed her help picking out the perfect Paloma cocktail recipe from a really long list of options. I ‘m notorious for being a horrible decision maker! She decided on two options from my mile-long list and I showed up to her house that night with bags full of ingredients and immediately took over her just-cleaned kitchen for a little cocktail-mixing fun.
Ultimately, we were never able to decide on our favorite recipe, but we did determine that La La Land was a really great movie and Ryan Gosling is so dreamy (I know, it’s cheesy, but he really is. Which is why we ended up watching Crazy Stupid Love right after.)
As for the Paloma cocktails, they were simply too good and each unique in their own ways. For this reason, I’ve decided to give you all both cocktail recipes. I figured I will likely be sipping on these refreshing and very easy to make Paloma cocktails all summer long and there’s no reason why you wouldn’t want to do the same. Especially those of you who happen to have a pool at your disposal. This is the ultimate poolside-sipping cocktail! Ah, summer I’m so glad you’ve finally come!
- Pink Himalayan salt
- 5 cucumber slices, cut thick
- 1 oz. tablespoons rosemary simple syrup (see recipe below)
- 2 oz tequila, omit to make a virgin Paloma
- 2 oz. fresh grapefruit juice, about half of 1 grapefruit
- Large ice cubes, 2” in size if possible
- 3-4 cucumber slices, cut thin
- Grapefruit seltzer* or sparkling water
- 1 rosemary sprig, for garnish
- Salt the rim of a glass by rubbing a slice of grapefruit or cucumber along the rim and dipping into pink himalayan salt. Set glass aside. In a different glass or a shaker, add “thick” sliced cucumbers, rosemary syrup, and tequila. Using a muddler, gently push the cucumbers down until they release their juices and are lightly smashed. Add in the grapefruit juice and stir. Strain mixture into salt-rimmed glass. Add a few ice cubes and “thin” cucumber slices. Top off with grapefruit seltzer or sparkling water. Give the drink a gentle stir. Taste and add more rosemary syrup, if desired. Enjoy!
- Rosemary Simple Syrup: Add 1 cup of water and 1 cup sugar to a pot. Bring to a simmer and cook until all sugar is dissolved. Remove from heat and add 2 sprigs of rosemary. Let cool completely and strain rosemary from simple syrup.
- * I like Spindrift Grapefruit Sparkling Water, which can be found at Trader Joe’s
With love from my kitchen to yours,