Shellfish Free Paleo Paloma
This bright, citrusy cocktail is everything a warm-weather drink should be — tart, lightly sweet, and refreshingly effervescent. A quick honey syrup made from just honey and water replaces refined sugar, keeping things clean and paleo-friendly while adding a subtle floral depth that store-bought mixes simply can't match. Fresh-squeezed grapefruit and lime juice do all the heavy lifting here, so every sip tastes genuinely vibrant rather than artificially fruity. The salted rim adds a savory contrast that makes the citrus pop even more, and the finish of chilled sparkling water gives it that satisfying fizz. It comes together in minutes with a shaker and a handful of real ingredients — no complicated bar setup required. Serve it over ice in a highball glass with a grapefruit wedge and it looks as good as it tastes.
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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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