Celery Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbaceous, this paloma is the kind of cocktail that makes any occasion feel like a celebration. Fresh grapefruit juice and lime bring serious zing, while a homemade rosemary-thyme simple syrup adds a fragrant, savory depth you simply won't find in a bottled mixer. The whole thing comes together with blanco tequila and chilled sparkling water for a drink that's refreshing without being cloying. A salted rim ties every sip together beautifully, giving you that perfect contrast of salty, tart, and floral in one glass. Because everything here is made from scratch — fresh citrus, whole herbs, and clean pantry staples — there's no need to scan labels or second-guess what's hiding in a pre-made mix. It's an impressive pour that genuinely rewards the few extra minutes it takes to steep that syrup.
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!