Seeds Free Herbal Grapefruit Paloma
Bright, citrusy, and just herby enough to feel special, this paloma is the kind of cocktail that makes a regular Tuesday feel like a rooftop happy hour. Fresh grapefruit juice and lime bring serious zing, while a homemade rosemary-thyme syrup adds a fragrant, faintly golden depth that no store-bought mixer can replicate. The whole thing gets topped with chilled sparkling water for a light, effervescent finish that keeps it refreshing rather than heavy. For anyone navigating a seeds-free lifestyle, cocktails can be a sneaky minefield — flavored syrups and pre-made mixes sometimes contain unexpected additives — but here you're making the syrup yourself from scratch with just sugar, water, and fresh herbs, so you know exactly what's in the glass. The salted rim uses plain coarse kosher salt and a fresh grapefruit wedge, nothing more. A garnish of rosemary or thyme and a thin grapefruit slice makes it look genuinely stunning with almost zero extra effort. Shake it up for a dinner party or mix one just for yourself — either way, it delivers.
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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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