Oats 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 — simmered from fresh or frozen mixed berries, sugar, and water, then strained to silky perfection — gives each sip a gorgeous jewel-toned color and a naturally sweet-tart depth. 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 most satisfying way. Topped with chilled sparkling water poured gently down the side of the glass, the bubbles stay lively right up until the last sip. For anyone navigating grain sensitivities, cocktail hour can sometimes feel like a minefield of malt-based mixers and mystery syrups — but every single ingredient here is straightforwardly fruit, citrus, and spirits. Fresh berry garnishes and a citrus wedge on the rim make it look like something you'd pay serious money for at a rooftop bar, but it comes together in minutes right in your own kitchen.
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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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