Pecan Free Paleo Paloma
This bright, citrusy cocktail is everything a warm-weather drink should be — tart, lightly sweet, and refreshingly fizzy with a satisfying salty rim. Fresh grapefruit juice and lime juice do the heavy lifting here, balanced by a quick honey syrup that comes together in just a couple of minutes on the stovetop. Blanco tequila keeps things clean and crisp, and a splash of chilled sparkling water gives the whole drink a lively, effervescent finish. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, feel-good mixing. The salted rim adds a savory contrast that makes each sip taste more complex than the short ingredient list would suggest. It's the kind of cocktail that looks impressive enough for a dinner party but is genuinely easy to pull off on a Tuesday night.
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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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