Mustard Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbaceous, this paloma is the kind of cocktail that makes any occasion feel like a celebration. The homemade rosemary-thyme simple syrup is the real star here — simmered, steeped, and strained so every sip carries that fragrant, faintly golden depth you simply can't get from a bottle. Fresh grapefruit juice and lime keep things tart and lively, while the blanco tequila ties it all together with a clean, smooth backbone. That salted rim adds just enough savory contrast to make the citrus pop even harder. Cocktail mixes and flavored syrups can be surprisingly tricky territory, often hiding unexpected ingredients, so making everything from scratch here puts you fully in control of what goes into your glass. The sparkling water finish keeps it effervescent and refreshing without weighing anything down. Serve it immediately over ice with a sprig of rosemary or thyme and a grapefruit slice, and it 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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