Smoky Thyme Paloma Recipe

Combine sugar and water

In a small saucepan combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.

Add thyme and steep

Remove the saucepan from heat. Add 6 fresh thyme sprigs to the syrup, cover, and let steep for 15 minutes to extract the herb aroma.

Optional smoke infusion

If you want a pronounced smoky note, place the hot saucepan uncovered near a smoking source: light a small pinch (about 1/2 tbs) of wood chips in a metal bowl or use a smoking gun. Capture the smoke under a lid or large bowl over the pan for 1–2 minutes, then remove the lid and allow the smoke to mingle with the syrup for another 2 minutes. (Alternatively, lightly toast thyme over a flame and add to the syrup.)

Strain and cool

Strain the syrup through a fine mesh sieve to remove thyme and any charred bits. Transfer to a bottle or jar and refrigerate until cool. Yields roughly 6 oz; keeps 2 weeks refrigerated.

Prepare the glass rim

Pour the smoked sea salt onto a small plate. Rub a grapefruit wedge around the rim of a highball or Collins glass, then dip the rim into the smoked sea salt to lightly coat. Set the glass aside.

Build the cocktail

Fill the prepared glass with ice. In a cocktail shaker filled with ice, combine 2 oz blanco tequila, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.75 oz smoked thyme simple syrup. Shake vigorously for 8–10 seconds to chill and dilute slightly.

Strain and top

Double-strain the shaken mixture into the ice-filled glass. Top with 2 oz grapefruit soda (or 2 oz club soda with a dash of grapefruit bitters) and gently stir once to combine.

Garnish and serve

Gently slap a fresh thyme sprig between your palms to release oils, then place it and a thin grapefruit wheel on the rim or floated in the drink. Serve immediately.