Barley Free Paleo Paloma
This bright, citrusy cocktail is everything a warm-weather drink should be — tart, a little salty, and completely refreshing. Fresh grapefruit juice and lime juice do the heavy lifting here, delivering bold, natural flavor that no bottled mixer can match. A quick honey syrup made from just honey and water adds a gentle sweetness that ties everything together without any grain-derived ingredients to worry about. Blanco tequila is naturally distilled from agave, so it fits cleanly into a barley-free lifestyle without any substitutions or label-reading stress. The salted rim and a splash of chilled sparkling water give it that classic paloma finish — effervescent, balanced, and genuinely hard to put down. It comes together in minutes and feels like something you'd order at a rooftop bar, except you made it yourself.
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Learn more →Ingredients
2 servings
For the honey syrup
- 3 tbsp honey
- 3 tbsp water
For the cocktail
- 4 oz blanco tequila
- ¾ cup fresh grapefruit juice (from about 1 large grapefruit)
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp fine sea salt, plus more for the rim
- 1 cup sparkling water, chilled
- ice cubes, as needed
For serving
- 2 grapefruit wedges or slices (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium-low heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let the syrup cool for 5 minutes until no longer steaming.
- 2
Spread a thin layer of fine sea salt on a small plate. Run a grapefruit wedge around the rim of each highball glass, then press the rim into the salt to coat.
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