Rouge Tomate's Amber Palmer

Name: Rouge Tomate's Amber Palmer
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Global
Ingredients: 28 grams light agave syrup; 57 grams rosemary grapefruit juice blend; 1 large Garnish: mint sprig, 1 grapefruit wedge; 4 mint leaves; 340 grams grapefruit juice, from about 2 ruby red grapefruits; 10 rosemary leaves; 2 teaspoons loose black tea; 2 teaspoons loose jasmine green tea; 113 grams brewed tea blend; 710 milliliters water

You can never have too many side dish recipes, so give Rouge Tomate's Amber Palmer It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

Ingredients you will need

Grapefruit Juice

Rosemary

Equipment you will use

Sieve

Blender

For the Tea Blend: In a small saucepan, heat water to a bare simmer (water should register 180°F).

Ingredients you will need

Water

Tea

Equipment you will use

Sauce Pan

Remove from heat, add both teas, and steep for 2 to 3 minutes. Strain through fine mesh strainer. Allow mixture to cool thoroughly.

Equipment you will use

Sieve

For the Cocktail: For each cocktail, fill a cocktail shaker with ice.

Ingredients you will need

Cocktail

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.

Ingredients you will need

Grapefruit Juice

Agave