Brazil Nut Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little unexpected, this cocktail brings together fresh grapefruit juice, blanco tequila, and a homemade rosemary-thyme simple syrup that genuinely elevates the whole drink. The herbal syrup is the real star — simmered with fresh rosemary and thyme, then strained and cooled before it ever hits the shaker, so you get a clean, fragrant sweetness without any muddiness. A salted rim adds that satisfying savory contrast, and the finish of chilled sparkling water keeps everything light and refreshing. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just good, straightforward cocktail-making. It's the kind of drink that looks impressive on a table but comes together with a saucepan, a shaker, and about fifteen minutes of actual effort. Serve it over ice with a sprig of herbs and a grapefruit slice and it's honestly hard to believe it came out of your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!