Grapefruit Rosemary Paloma

1. Combine tequila, grapefruit juice and simple syrup in a glass with ice. Stir well.
2.  Top off with seltzer and garnish with a grapefruit wedge and rosemary sprig.

Keep this syrup on hand not just for Palomas, but to sweeten iced tea and lemonade or to swirl into plain seltzer.

Makes about 1½ cups / Takes less than 45 minutes

• 1 cup water
• 1 cup granulated sugar
• ⅓ cup rosemary leaves

1. Combine water, sugar and rosemary leaves in a small saucepan. 
2. Bring to a boil, stirring until sugar dissolves completely.
3.  Boil for 1 minute then remove from heat and let syrup steep for 30 minutes.
4. Strain syrup into a glass jar; discard rosemary leaves.

 Syrup will keep, sealed in the refrigerator, for up to 1 month.