Vegan Classic Paloma
Few cocktails hit as cleanly as a well-made Paloma ā tart, citrusy, lightly sweet, and endlessly refreshing. This version squeezes every drop of flavor from fresh grapefruit and lime, letting the fruit do the heavy lifting instead of relying on sugary pre-made mixers. Agave syrup keeps the sweetness in check while staying completely plant-based, making it a natural fit for anyone avoiding animal-derived ingredients like honey. Blanco tequila brings a crisp, grassy backbone that pairs beautifully with the bright citrus, and a splash of sparkling water at the end keeps the whole thing lively and effervescent. The salted rim adds a savory contrast that makes each sip taste even more vibrant. It comes together in minutes with no blender, no special equipment, and no fuss ā just a glass, some ice, and good ingredients.
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Learn more āIngredients
1 serving
- 1 lime wedge, for rimming and squeezing
- 1 tbsp coarse salt, for the rim
- 2 oz blanco tequila
- 3 oz fresh grapefruit juice (from about Ā½ large grapefruit)
- Ā½ oz fresh lime juice
- Ā½ tsp agave syrup
- 2ā3 oz sparkling water, to top
- ice cubes
For serving
- 1 grapefruit wedge or slice, for garnish (optional)
Instructions
- 1
Spread the coarse salt in a shallow, flat dish. Run a lime wedge around the outer rim of a highball or rocks glass, then press and roll the moistened rim in the salt until evenly coated. Fill the glass with ice.
- 2
Add the tequila, fresh grapefruit juice, fresh lime juice, and agave syrup directly to the glass and stir briefly to combine.
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