Grapefruit pear rosemary mocktail served in a clear glass on a dark grey oak butcher block countertop with fresh rosemary and citrus

An aromatic winter aperitivo with soft bitterness and herbal depth

There’s something about grapefruit and rosemary that feels grown-up. Serious. Like it expects you to sit down and pay attention. Add pear—soft, round, almost honeyed—and suddenly the sharp edges smooth out. This mocktail drinks like a European aperitivo without trying too hard. No sweetness shouting. No garnish circus. Just balance.

This is a drink for late afternoons, low light, and conversations that don’t need music behind them.

Why This Works

Grapefruit brings bitterness and brightness. Pear adds body and quiet sweetness. Rosemary gives structure—the spine of the drink. Tonic or sparkling water keeps it crisp without turning it into soda.

Think: winter citrus meets herb garden, dressed for dinner.

Grapefruit Pear Rosemary Fizz Ingredients (1 drink)

2 oz fresh grapefruit juice (ruby preferred)
2 oz pear juice (unsweetened, not nectar)
½ oz rosemary simple syrup*
Ice (large cubes preferred)
3–4 oz chilled sparkling water or club soda

Garnish (choose one):
Fresh rosemary sprig, lightly bruised
Grapefruit peel twist

Rosemary Simple Syrup (make once, use all week)

1 cup water
1 cup sugar
2 fresh rosemary sprigs

Instructions

Bring water and sugar to a gentle simmer. Stir to dissolve. Add rosemary, remove from heat, and steep 20–30 minutes. Strain and refrigerate up to 10 days.

Fill a shaker with ice.
Add grapefruit juice, pear juice, and rosemary syrup.
Shake briefly (5–6 seconds) to chill and lightly aerate.
Strain into a chilled highball or fizz glass over fresh ice.
Top slowly with sparkling water.
Garnish and serve immediately.

Chef’s Notes (Read This)

A quick shake is intentional—it softens acidity and gives the fizz a lighter mouthfeel.
Pear juice quality matters. If it tastes dull or pulpy, skip it.
Rosemary is potent. Keep the syrup restrained so the drink stays elegant.
For finer bubbles, use chilled club soda or mineral water with high carbonation.

Variations

Egg-white style fizz (NA): Add 1 oz aquafaba and dry-shake before ice for a creamy head.
Spiced fizz: Add 1 dash non-alcoholic aromatic or cardamom bitters.
Cocktail option: Add 1½ oz gin or vodka; shake with the juices before topping with soda.

Make It a Moment (Table Itinerary) Serve with:

Marcona almonds with olive oil and rosemary
Citrus-marinated olives
Lightly salted popcorn or thin cheese crisps
Aged cheeses like Comté or Manchego

This fizz belongs before dinner, not after.

Storage & Prep

Rosemary syrup: up to 10 days refrigerated
Juice fresh within 24 hours for best flavor
Do not pre-mix with sparkling water—flat fizz is a tragedy