Directions

1. Make the rosemary-honey syrup. In a small saucepan, combine the water, honey, rosemary sprigs, and a pinch of salt. Set over medium heat and stir until the honey dissolves completely. Bring to a gentle simmer, then reduce the heat to low and simmer for 3 to 4 minutes, stirring occasionally.

2. Cool the syrup. Remove from the heat and let the syrup cool to room temperature, about 30 minutes. The rosemary will continue to infuse as it cools.

3. Strain the syrup. Once cooled, strain the syrup through a fine-mesh strainer into a jar or bowl, pressing on the rosemary with the back of a spoon to extract maximum flavor. Discard the rosemary. You should have about 3/4 cup of syrup. Keep syrup in the refrigerator until ready to mix the mocktails. It will keep for up to a week.

4. Prepare the sumac rim. On a small plate, combine the ground sumac and flaky sea salt, stirring to mix evenly. Run a grapefruit wedge around the rim of each glass to moisten it, then dip the rim into the sumac-salt mixture, rotating to coat evenly. Set the rimmed glasses aside.

5. Mix the mocktails. Fill each rimmed glass with ice cubes. Add 2 to 3 tablespoons of the rosemary-honey syrup to each glass (adjust to taste—start with less and add more if desired). Pour 1/3 cup of fresh pink grapefruit juice into each glass, then top with about 1/3 cup of tonic water per glass. Stir gently to combine, being careful not to disturb the sumac rim.

6. Garnish and serve. Garnish each glass with a fresh rosemary sprig and a pink grapefruit wheel. Serve immediately while the tonic is still fizzy.