Eggless Paleo Paloma
This bright, citrusy cocktail is everything a warm-weather drink should be — tart, lightly sweet, and refreshingly effervescent. A quick honey syrup made from just honey and water replaces refined sugar, giving the drink a subtle floral depth that pairs beautifully with fresh grapefruit and lime juice. Blanco tequila brings clean, crisp agave flavor, while a pinch of sea salt — both in the mix and on the rim — makes every sip pop. The whole thing gets topped with chilled sparkling water for that satisfying fizz that makes it feel like a real occasion. Cocktails are naturally free of eggs, and this one keeps every ingredient straightforward and whole-food-friendly, so there's nothing hidden or processed to second-guess. Shake it up, pour it over ice, and serve immediately for the best possible texture and chill.
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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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