Low Iodine Herbal Paloma with Fresh Herbs

Total time30 min

Prep time10 min

Cook time5 min

Low Iodine Herbal Paloma with Fresh Herbs

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Ingredients

2 servings

For the herb simple syrup

⅓ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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⅓ cup water
6 sprigs fresh thyme
¼ cup fresh rosemary sprigs (about 2 small sprigs)

For the cocktails

3 oz blanco tequila (1.5 oz per drink)
¾ cup fresh grapefruit juice (from about 1 large grapefruit)
1 oz fresh lime juice (from about 1 lime)
2 tbsp herb simple syrup (from above), plus more to taste
½ tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
1 cup sparkling water or club soda, chilled
1 cup ice cubes

For serving

2 grapefruit wedges, for garnish (optional)
4 sprigs fresh thyme or rosemary, for garnish (optional)

Instructions

1
Combine the sugar, water, thyme sprigs, and rosemary 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 15 minutes, until the syrup is fragrant and lightly golden.
2
Strain the syrup through a fine-mesh strainer into a small jar or bowl, pressing the herbs gently to extract their oils. Discard the spent herbs. Let the syrup cool to room temperature before using.

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