Honey Free Herbal Grapefruit Paloma
A bright, citrus-forward cocktail that tastes like summer in a glass, this paloma gets its sweetness from a homemade rosemary-thyme simple syrup rather than anything from a hive. That matters more than you might think — plenty of paloma recipes lean on honey syrup or honey-based liqueurs, which makes them a no-go for anyone avoiding it. Here, granulated sugar and water do the heavy lifting, infused with fresh rosemary and thyme until the syrup turns fragrant and faintly golden. The result is a subtly herbal, floral sweetness that actually complements the tart grapefruit and lime better than a heavier sweetener would. Blanco tequila, freshly squeezed citrus, and a salted rim round everything out into something that feels genuinely elevated without a lot of effort. A top-up of chilled sparkling water keeps it light and effervescent right to the last sip. Make the syrup ahead of time and the cocktail itself comes together in minutes — perfect for a relaxed evening or impressing guests with very little stress.
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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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