Eosinophilic Esophagitis Friendly Herbal Grapefruit Paloma
Bright, citrus-forward, and laced with the earthy warmth of rosemary and thyme, this sparkling paloma is the kind of drink that feels like a celebration in a glass. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, especially with cocktails and mixers that can hide problematic additives, artificial flavors, or trigger-heavy syrups. Here, the simple syrup is made from scratch with just sugar, water, and fresh herbs — no mystery ingredients, no store-bought shortcuts. The grapefruit and lime juices are squeezed fresh, and the sparkling water keeps things clean and straightforward. Every component is whole and recognizable, which makes it easy to feel confident about what you're sipping. The herbal infusion adds a sophisticated depth that makes this feel far more elevated than the effort involved, and the salted rim brings just enough contrast to make each sip pop. Whether you're hosting or just unwinding, this is a cocktail worth shaking up.
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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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