Eosinophilic Esophagitis Friendly Paleo Paloma
Bright, citrusy, and genuinely refreshing, this tequila-and-grapefruit cocktail is the kind of drink that feels like a warm afternoon no matter when you make it. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, and pre-made cocktail mixes are notorious for hiding additives, artificial flavors, and trigger ingredients that have no business being in a simple drink. This recipe keeps things clean and straightforward — blanco tequila, freshly squeezed grapefruit and lime juice, a quick honey syrup made from just honey and water, and chilled sparkling water. That homemade honey syrup is a small but meaningful swap, giving you natural sweetness without the corn syrup or mystery sweeteners found in store-bought alternatives. The salt rim adds a satisfying savory contrast that makes the citrus pop even more. Shake it hard over ice, top with sparkling water, and you've got a beautifully balanced cocktail that's as easy to trust as it is to drink.
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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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