Burnt grapefruit Paloma with rosemary

For burnt grapefruit juice, preheat oven grill to high or 250˚C fan-forced. Halve 6 grapefruit and place them cut-side up on a tray. Thinly slice remaining grapefruit and spread over a separate tray. Grill halves and slices until charred (10-15 minutes). Squeeze halves into a strainer over a jug (you should have 300ml). Reserve slices.

For rosemary syrup, combine ingredients plus 125ml water in a small saucepan. Simmer until honey has dissolved (5 minutes); cool to infuse.

Combine ice, reserved slices, tequila, pisco, lime juice, and rosemary syrup in a large pitcher. Add bitters to taste. Top with grapefruit soda and more crushed ice. Pour into tumblers with ice and serve with rosemary and a slice of burnt grapefruit.