Turkey Free Cucumber-Basil Grapefruit Rosemary Sparkler
This sparkling drink is the kind of thing you'd pay twelve dollars for at a trendy brunch spot, and it genuinely tastes like it. Fresh grapefruit juice brings a bright, citrusy backbone, while muddled cucumber and basil add a cooling, garden-fresh depth that makes every sip feel refreshing and a little fancy. The real secret is the rosemary-honey syrup — just a few minutes on the stove with honey, water, and fresh rosemary sprigs creates something floral and herbal that ties the whole glass together beautifully. Because everything here is built from whole, fresh ingredients, there's zero guesswork about what's actually in your glass. Muddling the cucumber and basil together before shaking is the move that makes this drink feel layered rather than flat, so don't skip that step. Topped off with chilled sparkling water and a few pretty garnishes, it looks stunning without requiring any bartending experience. Whether you're hosting a summer gathering or just want something special on a weeknight, this one comes together fast and delivers every single time.
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Learn more →Ingredients
2 servings
For the rosemary-honey syrup
- ¼ cup honey
- ¼ cup water
- 2 sprigs fresh rosemary
For the sparkler
- ½ cup fresh grapefruit juice (from about 1 large grapefruit)
- ⅓ cup cucumber, thinly sliced (about ¼ of a medium cucumber), plus extra for garnish
- 8 fresh basil leaves, plus extra for garnish
- 2 tbsp rosemary-honey syrup (from above)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin cucumber slices (optional)
- 2 small fresh basil sprigs (optional)
- 2 small fresh rosemary sprigs (optional)
Instructions
- 1
Combine the honey, water, and rosemary sprigs in a small saucepan over medium heat, stirring until the honey dissolves, about 2 minutes. Bring to a gentle simmer, then remove from the heat and let the rosemary steep for 15 minutes, until the syrup is fragrant and lightly herbal.
- 2
Strain the syrup through a fine-mesh strainer into a small bowl or jar, discarding the rosemary sprigs. Let the syrup cool to room temperature before using.
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