These days it seems we can’t stop sipping on La Croix either at work, at home, and everywhere in between. But it’s not just for alcohol-free occasions; we figured out a way to incorporate La Croix Pamplemousse into our gin cocktail evening routine. Because, obviously.

The flavored simple syrup you make from scratch will give you plenty of bragging rights. You can even replace the thyme with rosemary, sage, or any other hearty herb for a different flavor profile. Store the leftover syrup in an airtight container in the refrigerator for up to two weeks.

The recipe below is written as one serving and meant for a cocktail shaker, but batch it up by changing the ounces to cups in the cocktail recipe and serving in a pitcher for all your partays.

Grapefruit-Thyme Simple Syrup

(Makes about 1 cup)


  • 1 cup sugar
  • 1 cup water
  • 1 grapefruit, zest only (removed with a vegetable peeler)
  • 1 bunch (1/3 – 1/2 cup, loosely packed) thyme, stems and leaves


  1. Combine all of the ingredients in a small saucepan.
  2. Bring syrup to a boil over high heat, stirring constantly.
  3. Once sugar has dissolved, turn off the heat and let thyme and grapefruit zest steep in syrup for at least 20 minutes or until syrup cools completely.
  4. Strain syrup of solids and store in an airtight container.

Grapefruit-Thyme gin fizz

(Makes 1 cocktail)


  • 1 1/2 ounces of gin
  • 1/2 ounce grapefruit-thyme simple syrup
  • 1 ounce grapefruit juice
  • 1 ounce lemon juice
  • ~1 cup ice cubes
  • ~1 ounce La Croix Pamplemousse, preferably cold
  • thyme sprigs and grapefruit peel, for garnish (optional)


  1. Place the gin, simple syrup, and juices in the cocktail shaker.
  2. Add the ice, close shaker firmly, and shake for about 20-30 seconds.
  3. Strain cocktail into a coupe or rocks glass (over ice if you use this type of glass), then top with cold La Croix Pamplemousse. Garnish with sprigs and a grapefruit peel, if you desire.

Show us your version of this cocktail by tagging us on Instagram @BritandCo.

(Recipe and photos via Ashley Bare / Brit + Co)