Mushroom Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little bit herbal, 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-sweet depth you simply won't find in a bottled mixer. The syrup comes together in minutes on the stovetop — just steep, strain, and cool — and the leftover batch keeps well for future rounds. A salted rim and a splash of chilled sparkling water round everything out with the perfect effervescent finish. Cocktails like this are naturally free of fungi-derived ingredients, so there's no need to scrutinize labels or worry about unexpected additives sneaking in. Shake it up, pour it over ice, and serve it with a fresh herb sprig for a drink that looks as good as it tastes.
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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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