Chestnut 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 — cooked down from fresh or frozen mixed berries, sugar, and water, then strained silky smooth — gives each sip a gorgeous jewel-toned color and a natural sweetness that store-bought mixes simply can't match. Blanco tequila, freshly squeezed grapefruit juice, and a hit of lime juice bring that classic Paloma brightness, while a pinch of salt ties everything together in the best possible way. Topped with chilled sparkling water poured gently to keep every bubble intact, the result is refreshing, lightly tart, and just a little indulgent. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden additives sneaking into your glass. A few fresh berries and a citrus wedge on the rim make it look like something from a proper cocktail bar, but the whole thing comes together in minutes. Make it for brunch, happy hour, or honestly any time you want something that feels a little special.
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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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