Pescatarian Paleo Paloma
Bright, citrusy, and refreshingly light, this cocktail is the kind of drink that makes any occasion feel like a warm-weather celebration. A quick honey syrup made right on the stovetop replaces refined sugar, letting the natural sweetness play beautifully against the tart punch of fresh grapefruit and lime juice. Blanco tequila brings a clean, crisp backbone, while a pinch of sea salt — both in the shake and on the rim — elevates every sip in a way that feels almost effortlessly sophisticated. Topping each glass with chilled sparkling water keeps things lively and effervescent without weighing the drink down. The whole process is straightforward and genuinely fun, from salting the rims to that satisfying shake until the shaker frosts over. Every ingredient here is whole and recognizable, so you can feel good about exactly what's going into your glass.
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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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