Turmeric Free Herbal Grapefruit Paloma
Bright, citrusy, and refreshingly herbal, this paloma is the kind of cocktail that feels like a warm afternoon on a patio even when you're just standing in your own kitchen. The base is blanco tequila shaken with fresh grapefruit juice and lime, so every sip leads with clean, tart fruit before the bubbles from the sparkling water lift it all into something light and lively. What makes this version especially interesting is the homemade rosemary-thyme simple syrup — steeped just long enough to pull those savory, aromatic oils into the sweetness without overpowering the citrus. A salted rim ties everything together, giving you that classic contrast of salty and sour with every sip. Many pre-made cocktail mixes and flavored syrups sneak in spice blends or botanical additives that can be hard to vet, so building this one from scratch means you know exactly what's in the glass. The whole process is genuinely approachable — make the syrup, salt the rim, shake, and pour. It's an impressive drink that comes together with minimal fuss 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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