Citric Acid Free Herbal Grapefruit Paloma
Bright, herbaceous, and refreshingly tart, this paloma is the kind of cocktail that feels like a warm afternoon on a patio — no matter where you're drinking it. For anyone avoiding citric acid as an additive, packaged mixers and bottled juices are basically off the table, since citric acid shows up in nearly every commercial option as a preservative or flavor enhancer. This recipe sidesteps all of that by relying entirely on freshly squeezed grapefruit and lime juice, so you know exactly what's going in the glass. The herbal simple syrup — steeped with real rosemary and thyme — adds a fragrant, savory-sweet depth that no store-bought syrup could replicate. Blanco tequila and chilled sparkling water round everything out with a clean, effervescent finish. The salted rim ties it all together, giving each sip that perfect balance of citrusy, herby, and just a little salty. It's a genuinely elegant drink that happens to be completely free of the additives that make so many cocktails a problem.
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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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