BHA & BHT Free Herbal Grapefruit Paloma
Bright, citrusy, and laced with the earthy warmth of rosemary and thyme, this paloma is the kind of cocktail that makes a regular evening feel like a proper occasion. Every ingredient here is clean and whole — fresh grapefruit, fresh lime, blanco tequila, and a homemade herbal syrup you simmer yourself in about five minutes. That matters more than it might seem, because many store-bought cocktail mixers, flavored syrups, and even some sparkling waters sneak in synthetic preservatives like BHA and BHT to extend shelf life. Making the syrup from scratch with just sugar, water, and fresh herb sprigs means you know exactly what's going into your glass. The technique is simple: steep, strain, shake, and pour — no special equipment beyond a cocktail shaker and a fine-mesh strainer. A salted grapefruit rim adds that perfect savory contrast to the tart, floral drink, and a fresh herb garnish makes it look genuinely stunning without any extra effort. It's refreshing, aromatic, and completely free of anything you didn't put there yourself.
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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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