How to Make It
Moisten the rim of an old fashioned or stemless wine glass with a grapefruit wedge, then gently roll the rim of the glass on a plate of sea salt and set aside. Add the mezcal, grapefruit juice and rosemary simple syrup to a cocktail shaker with a handful of ice, then strain into the salt-rimmed glass. Add a handful of ice or a large ice cube, garnish with a rosemary sprig and enjoy!
To make the rosemary simple syrup: Combine 1 cup sugar, 1 cup water and 4 to 6 fresh rosemary sprigs in a saucepan over medium heat. Bring it to a boil then reduce the heat to low to simmer for about 5 minutes, until the sugar is dissolved. Remove from the heat and let it steep for 20 to 30 minutes. Strain and discard the rosemary, then set aside or refrigerate the syrup to cool. This will make about 1 cup and the extra will keep in a sealed jar in the fridge for up to two weeks.
Why We Like ItWe’ve reached that dreaded point of winter where it just seems to drag on. There are no more cozy holidays and the weather is far drearier than it is festive.
Mentally transition to warmer days with The Hazy Shade of Winter, a seasonal take on one of my warm-weather favorite cocktails, the Paloma. While the Paloma is made with tequila and grapefruit, this gets a smoky flavor from mezcal and is finished with a hint of rosemary.