Pork Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little unexpected, this cocktail brings together fresh grapefruit juice, blanco tequila, and a homemade rosemary-thyme simple syrup that genuinely elevates the whole drink. The herbal syrup is the secret weapon here — steeping fresh rosemary and thyme in warm sugar water for just ten minutes produces something fragrant and faintly golden that no store-bought mixer can replicate. A salted rim adds a savory contrast that makes every sip taste more complex than the ingredient list suggests. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's nothing to second-guess — just clean, vibrant flavors from start to finish. The sparkling water goes in last with a gentle stir, keeping the fizz alive and the drink refreshingly light. It's the kind of cocktail that looks impressive enough for a dinner party but is genuinely easy to pull off at home on a weeknight.
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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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