A refreshing grapefruit paloma makes for the perfect summer mocktail or cocktail. This is a lightened-up paloma made with fresh-squeezed Sunkist® California Star Ruby grapefruit juice, lime juice, sparkling water, and optional honey simple syrup and tequila.
½ cup (4 ounces) fresh-squeezed Sunkist® California Star Ruby grapefruit juice
¼ – ½ cup (2-4 ounces) sparkling water
¼ cup (2 ounces) silver tequila (optional)
2 tablespoons (1 ounce) fresh-squeezed lime juice, plus slices for garnish
1–2 teaspoons (¼ ounce) honey simple syrup (optional, recipe below)*
Coarse sea salt, for the rim of the glasses
Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt. You can jazz this up by adding one to two teaspoons of grapefruit zest to the salt.
For a paloma mocktail, I recommend adding ½ cup of sparkling water instead of ¼ cup. This takes the place of ¼ cup tequila.
Fill a glass halfway up with ice. Add the grapefruit juice, sparkling water, lime juice, tequila (if using), and honey simple syrup (if using) into the glass. Stir vigorously. Garnish with sliced lime.
Alternatively, you can add the grapefruit juice, tequila (optional), lime juice, agave nectar, and ice to a cocktail shaker. Shake vigorously, then pour into a glass filled halfway with ice. Top with sparkling water and garnish with sliced lime.
Honey Simple Syrup: For a sweeter cocktail, add a honey simple syrup. To make, combine ¼ cup filtered water and ¼ cup honey in a small saucepan over medium heat. Bring to a simmer and stir until honey dissolves. Remove from the heat and let cool. The honey simple syrup can be kept in the fridge for up to a month.
I prefer Topo Chico or Pellegrino sparkling water but feel free to use any sparkling water or club soda. Spindrift grapefruit or lemon would be a great option! You can also use kombucha. I like original or grapefruit kombucha in this drink.