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Rouge Tomate's Amber Palmer
[Photograph: Linda Xiao]
This spirit-free cocktail from Rouge Tomate in New York City trades the Arnold Palmer's sweet lemonade for tangy rosemary-grapefruit juice. Feel free to experiment with your own blend of teas. If your blender is powerful enough, it may be unnecessary to strain rosemary-grapefruit juice in step 1.
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Rouge Tomate's Amber Palmer
About This Recipe
| Yield: | Makes 1 cocktail, enough grapefruit juice and tea blend for 6 drinks |
| Active time: | 20 minutes |
| Total time: | 2 hours |
| Special equipment: | Citrus juicer, blender, shaker, tea strainer |
| This recipe appears in: | How to Make Rouge Tomate's Amber Palmer |
Ingredients
- For the Rosemary Grapefruit Juice Blend:
- 10 rosemary leaves
- 12 ounces grapefruit juice, from about 2 ruby red grapefruits
- For the Tea Blend:
- 3 cups water
- 2 teaspoons loose black tea
- 2 teaspoons loose jasmine green tea
- For Each Cocktail:
- 2 ounces rosemary grapefruit juice blend
- 4 ounces brewed tea blend
- 1 ounce light agave syrup
- 4 mint leaves
- 2 ounces seltzer
- Garnish: 1 large mint sprig, 1 grapefruit wedge
Procedures
-
1
For the Rosemary Grapefruit Juice Blend: Combine rosemary and grapefruit juice in a blender. Blend on high speed for 30 seconds until rosemary is pulverized. Strain through a fine mesh strainer into a sealable container and refrigerate until ready to use.
-
2
For the Tea Blend: In a small saucepan, heat water to a bare simmer (water should register 180°F). Remove from heat, add both teas, and steep for 2 to 3 minutes. Strain through fine mesh strainer. Allow mixture to cool thoroughly.
-
3
For the Cocktail: For each cocktail, fill a cocktail shaker with ice. Add 4 ounces tea blend, 2 ounces rosemary grapefruit juice, 1 ounce light agave syrup, and 4 leaves mint to shaker. Shake vigorously until well chilled, about 15 seconds.
-
4
Add seltzer to shaker and stir lightly. Pour (do not strain) into serving glass and garnish with mint sprig and grapefruit wedge.
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