Macadamia Free Berry Paloma with Fresh Berries
This vibrant cocktail is everything a warm-weather drink should be — tart, fruity, bubbly, and just a little bit fancy without requiring a trip to a specialty bar. The homemade berry syrup is the real star here, cooked down from fresh or frozen mixed berries until the sugar dissolves and all those gorgeous juices are released, then strained into a silky, jewel-toned liquid that elevates the whole drink. Blanco tequila, freshly squeezed grapefruit juice, and a hit of lime bring that classic paloma backbone, while the sparkling water keeps things light and effervescent right to the last sip. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, delicious cocktail-making. Shaking everything together over ice and pouring it gently over sparkling water means you get a beautifully layered, restaurant-worthy presentation at home. Garnish with a few fresh berries and a citrus wedge and it looks as good as it tastes. Whether you're hosting a brunch or just treating yourself on a Tuesday, this one is absolutely worth making.
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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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