Artificial Food Coloring Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbal, this paloma is the kind of cocktail that makes you feel like you're sitting on a sun-drenched patio no matter where you actually are. The star of the show is a homemade rosemary-thyme simple syrup that you steep right on the stovetop — it comes together in minutes and gives the drink a fragrant, faintly golden depth that no bottled mixer can touch. That homemade syrup is also exactly why this recipe sidesteps the artificial dye problem entirely: every drop of color here comes from fresh grapefruit juice, a squeeze of lime, and those gorgeous herb oils. Store-bought cocktail mixes and flavored sparkling waters are notorious for sneaking in synthetic dyes, so building this one from scratch puts you fully in control. A salted rim adds a savory contrast that makes the citrus pop even harder, and the chilled sparkling water keeps the whole thing light and effervescent. Shake it up, pour it over ice, and finish with a sprig of rosemary or a thin grapefruit wheel if you want it to look 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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