Low Iodine Paleo Paloma

Total time15 min

Prep time5 min

Cook time5 min

5.0

(4)

Bright, citrusy, and refreshingly simple, this sparkling tequila cocktail is the kind of drink that feels like a warm-weather celebration in a glass. Fresh grapefruit juice and a squeeze of lime give it a tart, vibrant backbone, while a quick honey syrup adds just enough natural sweetness to balance everything out beautifully. Managing iodine intake doesn't mean giving up a well-crafted cocktail — every ingredient here, from the blanco tequila to the sparkling water, fits comfortably within low-iodine guidelines with no hidden additives to stress over. The salted rim is made with fine sea salt, which is typically the preferred choice on a low-iodine plan since it lacks the iodized additives found in standard table salt. Shaking it over ice and topping with chilled sparkling water gives the whole thing a lively, effervescent finish that feels genuinely special. It comes together in minutes and is elegant enough to serve to guests who have no dietary restrictions at all — they'll never know it was built with anything specific in mind.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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