Citric Acid Free Paleo Paloma
This refreshing citrus cocktail is bright, bubbly, and built entirely from whole, recognizable ingredients — no packaged mixes, no mystery additives, just real fruit and a simple honey syrup you whip up in minutes. For anyone navigating citric acid sensitivities, store-bought cocktail mixers and flavored sparkling waters are often a minefield of hidden additives, making a from-scratch approach like this one genuinely worth the extra few steps. The honey syrup comes together fast on the stovetop, dissolving into a smooth, lightly floral sweetener that plays beautifully against the tang of freshly squeezed grapefruit and lime. Blanco tequila keeps things clean and spirit-forward, while plain chilled sparkling water adds the fizz without any citric acid-laced flavoring. A salted rim ties everything together with a savory edge that makes each sip taste like something you'd pay good money for at a rooftop bar. Squeeze your fruit fresh, chill your glasses, and shake hard — this one is worth every second.
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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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