Sesame Free Herbal Grapefruit Paloma
Bright, citrusy, and just a little herbal, this cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. The real star is the homemade rosemary-thyme simple syrup — steeping fresh herb sprigs in warm sugar water for just ten minutes coaxes out an aromatic, faintly golden syrup that elevates the whole glass. Combined with freshly squeezed grapefruit and lime juice, blanco tequila, and a splash of chilled sparkling water, every sip is tart, refreshing, and layered in a way that no store-bought mixer can replicate. The salted rim adds that perfect savory contrast that makes the citrus pop even harder. Cocktails are one of those categories where hidden ingredients can sneak in through flavored syrups or pre-made mixes, but everything here is made from scratch with clean, whole ingredients — no surprises. It comes together in stages, but none of them are difficult, and the syrup can be made ahead and stashed in the fridge for whenever the mood strikes. Serve it over ice with a sprig of rosemary tucked in the glass 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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