Grapefruit Rosemary Spritz

Ingredient:

ROSEMARY SYRUP

• 1/2 cup (100 g.) granulated sugar
• 2 fresh sprigs rosemary
• 1/2 tsp. kosher salt

SPRITZ

• 1 Tbsp. granulated sugar
• 1/4 tsp. smoked paprika
• 1 (1/3″-thick) wedge ruby red grapefruit
• Ice
• 3 oz. grapefruit-flavored sparkling water
• 3 oz. grapefruit juice
• 1 fresh sprig rosemary

Preparation:

ROSEMARY SYRUP

1. In a small saucepan over medium-high heat, bring sugar, rosemary, salt, and 1/2 c. water to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring often to dissolve sugar, about 2 minutes. Let cool slightly.
2. Transfer syrup and rosemary to an airtight container. Refrigerate until ready to use. 
3. Make Ahead: Syrup can be made 3 days ahead. Keep refrigerated.

SPRITZ

1. In a shallow bowl or plate, mix sugar and paprika.
2. Gently rub edge of a tall glass with grapefruit wedge, leaving a small amount of juice on rim; reserve wedge for serving. Roll glass in sugar mixture to coat rim.
3. Fill glass with ice. Add sparkling water, grapefruit juice, and 3/4 oz. rosemary syrup. Using a cocktail spoon, stir to combine. Push rosemary sprig through center of reserved grapefruit wedge and garnish glass.

Yield:
1 serving