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


  • 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


  1. 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. 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. 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. 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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