Rosemary-Pineapple Paloma: Difference between revisions
From McGough's Recipes
(Created page with " *3 ounces tequila blanco *2 sprigs fresh rosemary *3 ounces pineapple juice *½ ounce lime juice *½ ounce agave or simple syrup *6 to 10 grains kosher salt *Ice cubes *Seltzer water #In a cocktail shaker, muddle the tequila and 1 rosemary sprig. Add the pineapple and lime juices, agave, and salt. #Shake with ice cubes. Strain into a highball glass filled halfway with ice cubes. Top with seltzer. Smack the remaining rosemary sprig and add.") |
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#In a cocktail shaker, muddle the tequila and 1 rosemary sprig. Add the pineapple and lime juices, agave, and salt. | #In a cocktail shaker, muddle the tequila and 1 rosemary sprig. Add the pineapple and lime juices, agave, and salt. | ||
#Shake with ice cubes. Strain into a highball glass filled halfway with ice cubes. Top with seltzer. Smack the remaining rosemary sprig and add. | #Shake with ice cubes. Strain into a highball glass filled halfway with ice cubes. Top with seltzer. Smack the remaining rosemary sprig and add. | ||
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Revision as of 16:03, 18 September 2022
- 3 ounces tequila blanco
- 2 sprigs fresh rosemary
- 3 ounces pineapple juice
- ½ ounce lime juice
- ½ ounce agave or simple syrup
- 6 to 10 grains kosher salt
- Ice cubes
- Seltzer water
- In a cocktail shaker, muddle the tequila and 1 rosemary sprig. Add the pineapple and lime juices, agave, and salt.
- Shake with ice cubes. Strain into a highball glass filled halfway with ice cubes. Top with seltzer. Smack the remaining rosemary sprig and add.
Original Recipe
