Rosemary-Pineapple Paloma

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• 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

1. In a cocktail shaker, muddle the tequila and 1 rosemary sprig. Add the pineapple and lime juices, agave, and salt.
2. 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