Soy Free Herbal Grapefruit Paloma
Bright, bitter grapefruit meets the earthy warmth of rosemary and thyme in a cocktail that feels genuinely special without requiring a trip to a craft bar. The homemade herbal simple syrup is the real star here — just sugar, water, and fresh herb sprigs simmered together until fragrant and faintly golden, then strained clean for a syrup that's miles ahead of anything bottled. A salted rim adds that perfect savory contrast to the citrus, and the chilled sparkling water gives the whole drink a refreshing, effervescent lift. Every single ingredient in this recipe is naturally free from soy, so there's no label-reading anxiety or ingredient swaps required — just clean, straightforward cocktail-making. Blanco tequila, fresh-squeezed grapefruit and lime juice, and that gorgeous herb syrup shake together into something that looks stunning in a highball glass. It's the kind of drink you'd pay twelve dollars for at a restaurant, but it comes together at home with minimal effort and maximum payoff.
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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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