Nutmeg Free Herbal Grapefruit Paloma
Bright, citrusy, and refreshingly herbal, 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 just long enough to pull those fragrant oils from the fresh herbs before being strained into a clean, golden syrup that elevates every sip. Fresh grapefruit juice and a squeeze of lime keep things tart and lively, while blanco tequila ties it all together with a smooth, clean backbone. The salted rim adds just the right savory contrast to all that citrus brightness. Many store-bought cocktail mixers and flavored syrups sneak in warming spices you might not want, so making your own syrup from scratch here means you know exactly what's going in the glass. Topped with chilled sparkling water and garnished with a fresh herb sprig, this drink looks as good as it tastes — impressive enough for guests, easy enough for a Tuesday night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!