Almond Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbaceous, this paloma is the kind of cocktail that makes any occasion feel like a celebration. The homemade rosemary-thyme simple syrup is the real star here — simmered, steeped, and strained until it's fragrant and faintly golden, it adds a savory-floral depth that bottled mixers simply can't replicate. Fresh grapefruit juice and a hit of lime keep things tart and lively, while blanco tequila ties it all together with clean, bright agave flavor. A salted rim adds just enough contrast to make every sip pop. The whole build is naturally free from tree nut ingredients — no almond syrups, no flavored liqueurs with hidden extracts — just real fruit, fresh herbs, sugar, and sparkling water. If you've been burned by pre-made cocktail mixes that sneak in unexpected flavorings, making this one from scratch puts you fully in control. Finish it with a sprig of rosemary or thyme and a thin grapefruit wheel, and it looks as good as it tastes.
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Learn more →Ingredients
2 servings
For the herbal simple syrup
- ½ cup granulated sugar
- ½ cup water
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
For the salted rim
- 2 tsp coarse kosher salt
- 1 grapefruit wedge, for rimming
For the cocktail
- 3 oz blanco tequila
- ¾ cup fresh grapefruit juice (from about 1 large grapefruit)
- 1 oz fresh lime juice (from about 1 lime)
- 1 oz herbal simple syrup (from above)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 small sprigs fresh rosemary or thyme, for garnish (optional)
- 2 thin grapefruit slices, for garnish (optional)
Instructions
- 1
Combine the sugar, water, rosemary sprigs, and thyme sprigs in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from the heat and let the herbs steep for 10 minutes, until the syrup is fragrant and faintly golden.
- 2
Pour the syrup through a fine-mesh strainer into a small jar or bowl, pressing the herbs lightly to extract their oils. Discard the spent herbs. Let the syrup cool to room temperature before using.
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