Pescatarian Berry Paloma with Fresh Berries
This berry-forward twist on a classic Paloma is the kind of drink that makes any occasion feel like a celebration. A quick homemade berry syrup — made by simmering fresh or frozen mixed berries with sugar and water, then straining out the solids — gives the cocktail a jewel-toned color and a naturally fruity depth you simply can't get from a bottle. Blanco tequila, freshly squeezed grapefruit juice, and a splash of lime juice keep things bright and citrusy, while a pinch of salt ties every sip together in the best possible way. Chilled sparkling water goes in last, poured gently down the side of the glass so every bubble stays intact right up until the first sip. The whole thing comes together in minutes and looks absolutely stunning garnished with fresh berries and a citrus wedge. It's a naturally plant- and seafood-friendly cocktail that fits right into a pescatarian spread without any substitutions or compromises — just clean, vibrant ingredients doing exactly what they're supposed to do.
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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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