Legume Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbaceous, this paloma is the kind of cocktail that makes a regular Tuesday feel like a rooftop happy hour. The homemade rosemary-thyme simple syrup is the real star here — steeping the fresh herbs in warm sugar water pulls out their fragrant oils and gives the drink a depth you simply won't find in anything bottled. Fresh grapefruit juice and a squeeze of lime keep things tart and lively, while the chilled sparkling water adds a gentle fizz that makes every sip feel refreshing. A salted rim ties it all together with just the right savory contrast. Since legumes have a sneaky way of showing up in flavored syrups and pre-made cocktail mixers, making your own syrup from scratch here means you know exactly what's going in the glass. The whole process is straightforward and genuinely fun, from shaking the shaker until it frosts over to tucking in that final sprig of rosemary as a garnish. This is the kind of drink you'll want to make again the moment the glass is empty.
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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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