Shellfish 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 until silky smooth — gives the drink its gorgeous color and a natural sweetness that no store-bought mixer can match. Blanco tequila meets freshly squeezed grapefruit and lime juice for that classic tart-citrus backbone, while a pinch of salt quietly sharpens every sip. Chilled sparkling water goes in last, poured gently to keep those bubbles alive all the way to the first taste. The whole thing comes together in minutes and looks absolutely stunning in a highball glass with fresh berries and a citrus wedge on the rim. It's the kind of cocktail that tastes like it took way more effort than it actually did — which is always the best kind.
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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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