Carrageenan Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbal, this cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. The combination of fresh grapefruit juice, lime, and blanco tequila is already a classic, but the homemade rosemary-thyme simple syrup is what takes it somewhere truly special — earthy, fragrant, and just sweet enough to balance all that citrus. Because every component here is made from scratch with whole, recognizable ingredients, you never have to second-guess what's actually in your glass. Many store-bought mixers and flavored sparkling waters sneak in additives that can be hard to track down on a label, so building this one yourself is both smarter and more satisfying. The salted rim adds a savory edge that makes each sip pop, and the chilled sparkling water keeps the whole thing light and refreshing. It comes together quickly once your syrup is ready, and the garnish of fresh herbs and a grapefruit slice makes it look genuinely impressive with almost zero extra effort.
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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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