Mushroom Free Paleo Paloma
Bright, citrusy, and refreshingly simple, this tequila-based cocktail is the kind of drink that makes any occasion feel like a celebration. Fresh grapefruit juice and lime juice do all the heavy lifting here, delivering a tart, sun-soaked flavor that no bottled mixer can match. A quick honey syrup — just honey and water stirred together on the stove — adds a gentle natural sweetness that keeps things clean and paleo-friendly without any refined sugar. The salted rim brings a savory contrast that makes every sip more interesting, and the chilled sparkling water gives it that satisfying, effervescent finish. Since every ingredient in this drink is whole and straightforward, there's zero guesswork about what's actually in your glass. Shake it up, pour it over ice, and serve it immediately for maximum fizz and flavor.
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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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