
This sparkling drink is the kind of thing you'd order at a rooftop bar and immediately wish you could make at home — and now you can. A quick rosemary-honey syrup forms the backbone, steeped just long enough to pull out that piney, floral depth before being strained smooth and cooled. Muddled mint, fresh grapefruit juice, and bright lime juice get shaken hard over ice until everything is cold and perfectly combined, then topped off with chilled sparkling water for that satisfying fizz. The result is herbaceous, citrusy, and just sweet enough — genuinely refreshing without being cloying. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved. Serve it with a grapefruit slice and a rosemary sprig tucked into the glass and it looks like something that took serious effort, even though the whole process is surprisingly simple.
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Combine the honey, water, and rosemary sprigs in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from the heat and let the rosemary steep for 15 minutes, then strain through a fine-mesh strainer and discard the rosemary. Cool the syrup completely before using.
Place the 12 mint leaves in a cocktail shaker or large jar. Muddle firmly until the leaves are bruised and fragrant, about 10 presses.
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