Paraben Free Herbal Grapefruit Paloma
Bright, citrusy, and laced with the earthy warmth of rosemary and thyme, this cocktail is the kind of drink that makes a regular evening feel like a special occasion. The herbal simple syrup is the real star — just sugar, water, and fresh herbs simmered together until fragrant and faintly golden, then strained clean so nothing artificial sneaks in. That matters more than it might seem, because many store-bought mixers and flavored syrups contain preservative compounds that people avoiding parabens and synthetic additives need to watch out for. Here, every element is made from scratch with whole, recognizable ingredients: blanco tequila, freshly squeezed grapefruit and lime juice, sparkling water, and that gorgeous homemade syrup. The salted rim adds a savory contrast that makes the tart citrus pop even harder. It comes together in minutes once your syrup is ready, and the result looks genuinely stunning in the glass — especially with a thin grapefruit slice and a sprig of fresh herbs tucked alongside. Pour this one for guests and watch it disappear.
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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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