Almond Free Berry Paloma with Fresh Berries
This vibrant, fruit-forward cocktail is the kind of drink that makes any occasion feel like a celebration. A homemade berry syrup — built from fresh or frozen mixed berries, sugar, and water — gets strained into a silky, jewel-toned base that pairs beautifully with blanco tequila and the bright tartness of fresh-squeezed grapefruit and lime juice. The whole thing gets topped with chilled sparkling water for a fizzy, refreshing finish that's as pretty in the glass as it is satisfying to sip. Many flavored cocktail syrups and mixers on store shelves contain almond-based ingredients like orgeat, so making your own berry syrup from scratch is a genuinely smart move here — you know exactly what's in it. The process is simple: simmer, strain, shake, and pour. A pinch of salt ties all the citrus and berry notes together in a way that feels surprisingly sophisticated without any extra effort. Garnish with a few fresh berries and a citrus wedge and you've got a showstopper that's ready in minutes.
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Learn more →Ingredients
2 servings
For the berry syrup
- ½ cup fresh or frozen mixed berries (such as strawberries, raspberries, or blackberries)
- 3 tbsp granulated sugar
- 3 tbsp water
For the cocktail
- 4 oz blanco tequila
- ¾ cup fresh grapefruit juice (from about 1 large grapefruit)
- 1 tbsp fresh lime juice
- 1 pinch salt
- 1 cup sparkling water, chilled
- ice cubes, as needed
For serving
- ¼ cup fresh berries, for garnish (optional)
- 2 grapefruit or lime wedges, for garnish (optional)
Instructions
- 1
Combine the berries, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the berries break down and release their juices, about 4–5 minutes. Remove from heat and let cool for 5 minutes.
- 2
Press the berry mixture through a fine mesh strainer into a small bowl or jar, pressing firmly on the solids to extract as much syrup as possible. Discard the solids. You should have about 3–4 tbsp of berry syrup.
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