Barley 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 concentrate that forms the heart of the whole drink. Combined with blanco tequila, freshly squeezed grapefruit juice, a hit of lime, and chilled sparkling water, the result is bright, tart, and just sweet enough to keep you coming back for another sip. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden grain-derived additives that can sneak into flavored syrups or pre-made cocktail mixers. The technique is straightforward — a quick simmer, a good shake, and a gentle pour to protect those bubbles — so it comes together beautifully even if you're not a seasoned home bartender. Garnished with fresh berries and a citrus wedge, it's as gorgeous in the glass as it tastes. Whether you're hosting a brunch crowd or just treating yourself on a weeknight, this is the kind of cocktail that earns a permanent spot in your rotation.
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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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