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Orange–Rosemary Paloma | Zestful Kitchen

Orange–Rosemary Paloma

  • Author: Lauren Grant of Zestful Kitchen
  • Yield: 1 cocktail + 1 cup syrup 1x



2 ounces tequila

2 ounces fresh orange juice

2 ounces orange flavored soda water (such as La Croix)

½ ounce Orange–Rosemary Syrup (recipe below)

Strip of orange peel for garnish

For the Orange–Rosemary Syrup:

1 cup water

⅓ cup sugar

1 teaspoon dried rosemary

2 strips orange peel


Fill cocktail glass (high ball or low ball work well) with ice, then fill cocktail shaker ¾ full of ice. Add tequila, orange juice, soda water, and simple syrup- to shaker. Shake for 30 seconds and strain into cocktail glass. Garnish with a piece of orange peel.

The ratio of sugar to water in this simple syrup is not the classic 1:1, and the reason for this is simply preference. For people who like drinks a little less sweet like I do, then this is the way to go. If you know you’re someone who prefers a sweeter drink, simply increase the amount of sugar to ¾ cup or 1 cup.



For the Rosemary-Orange Syrup

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Remove from heat and cool for 15 minutes. Strain through a fine mesh sieve into a glass container fitted with a lid.

Store refrigerated, in an airtight container for up to 2 weeks.


Not a fan of rosemary? Use thyme, fresh mint, or fresh basil in the simple syrup. For some kick add jalapeño slices to the simple syrup.

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