Black Pepper Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbaceous, this paloma is the kind of cocktail that makes a regular Tuesday feel like a rooftop happy hour. The homemade rosemary-thyme simple syrup is the real star here — steeping fresh herb sprigs in warm sugar water pulls out their fragrant oils and gives the drink a complexity you simply won't find in anything bottled. A lot of pre-made cocktail mixes and flavored syrups sneak in spice blends that can include black pepper, so making your syrup from scratch means you stay in full control of every ingredient. Fresh grapefruit juice and a hit of lime keep things tart and lively, while blanco tequila ties it all together with a clean, smooth backbone. The salted rim adds just enough savory contrast to make each sip feel intentional and balanced. Topped with chilled sparkling water and garnished with a fresh herb sprig, it looks as good as it tastes — genuinely impressive for something this straightforward to pull off.
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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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