I just love how the Paloma brings together tequila and grapefruit for a crisp, refreshing drink that’s simple but still packed with flavor. It’s honestly one of those cocktails you can enjoy any time—sometimes I want it light, sometimes I’ll add a little twist and see what happens.
What really gets me is how many different ways you can make it. There’s fresh fruit, herbs, bold spices, and all sorts of creative garnishes—so many options that keep the Paloma fun and never boring.
You’ll discover 30 popular Paloma cocktails that show just how versatile this drink can be.
1) Classic Paloma with fresh grapefruit juice
Let’s start with the Classic Paloma—it’s simple, refreshing, and honestly, super easy to make at home. This one really lets the fresh grapefruit juice and tequila shine.
Whenever I make it, I squeeze the juice myself. I’m convinced fresh juice gives a brightness that bottled stuff just can’t touch.
I usually mix up tequila, fresh grapefruit juice, lime juice, and soda water. Oh, and a pinch of salt—it just brings everything together and makes it even more refreshing.
For sweetness, I’ll go with a bit of simple syrup or agave. I like to keep it subtle so the citrus stays front and center.
I pour it into a tall glass loaded with ice. Sometimes I’ll salt the rim, sometimes I skip it if I’m in a hurry or just want it plain.
The balance of tart, sweet, and salty is what makes this drink pop. It’s crisp and clean, never too heavy.
When I share this classic with friends, it’s always a crowd-pleaser. That fresh grapefruit makes it taste real and not overly sugary like some premixed stuff.
This is my go-to when I want something classic, easy to sip, and quick to throw together.
2) Spicy Paloma with jalapeño slices
Sometimes I want a little heat in my drink, and a Spicy Paloma totally does the trick. That combo of sweet grapefruit and fiery jalapeño? It’s exciting, honestly.
I make mine with tequila, grapefruit soda, and fresh lime juice. Then I toss in a few thin jalapeño slices right in the glass. The spice mixes with the citrus and gives it this sharp, lively edge.
I like to rim the glass with salt or chili powder—it’s a small thing, but it adds flavor and a little crunch. Makes each sip feel a bit more complete.
When I serve it, I leave the jalapeño slices floating. They look cool and slowly add more spice as you drink. If you don’t want it too hot, just take out the seeds before adding them.
This one’s perfect for casual nights or hanging out on the weekend. It’s easy, but the spicy twist makes it feel special.
I like how you can control the heat—one slice is mellow, three or four and you’re in spicy territory.
The Spicy Paloma keeps the classic vibe but gives it a modern kick. It’s honestly one of my favorite ways to drink tequila without feeling weighed down.
3) Cucumber Paloma with muddled cucumber
Sometimes I want something even cooler, so I’ll make fresh cucumber Paloma. The cucumber gives it this crisp, almost spa-like taste that balances the tequila and grapefruit.
First, I muddle cucumber slices in the bottom of the glass. Don’t overdo it—you just want the juice and flavor, not a cucumber explosion.
Then I add tequila, fresh grapefruit juice, and a splash of lime. I usually top it off with sparkling water for some fizz. It’s refreshing but not too sweet, which I love.
A pinch of salt on the rim works great here. It wakes up the cucumber and makes the flavors pop.
For garnish, I’ll use a cucumber wheel or a little wedge of grapefruit. Simple, but it makes the drink look fancy without trying too hard.
This one’s my pick when I want something lighter than the classic. The cucumber keeps it fresh and easy to drink.
Muddling the cucumber is what makes this version stand out. Without it, you’re just drinking a regular Paloma.
I always serve it in a tall glass with ice. Gives you room for bubbles and garnish.
When I make these for friends, the cucumber always gets noticed first. It’s clean, crisp, and different in a good way.
Perfect for warm afternoons or laid-back get-togethers. No fancy ingredients, just quick and easy.
4) Grapefruit and rosemary Paloma
The grapefruit and rosemary Paloma is such a cool mix of citrus and herbs. It’s crisp, refreshing, and just different enough to be interesting.
I start with tequila, fresh grapefruit juice, and lime juice. I’ll add a splash of soda water for bubbles, and a drizzle of simple syrup if I want it a little sweeter.
Rosemary is the twist here. I usually muddle a small sprig of rosemary in the glass before anything else. It adds a light herbal note—nothing overpowering.
Sometimes I use a rosemary sprig as garnish, too. Looks pretty and you get that herbal scent while you sip.
For tequila, I stick with blanco tequila. It keeps the drink bright and smooth, so the grapefruit and rosemary aren’t fighting for attention.
I pour it over ice in a tall glass. Cold drinks just taste better, don’t they?
If I’m feeling fancy, I’ll rim the glass with salt or sugar. Salt makes the tequila pop, sugar softens the grapefruit.
This one works for casual get-togethers or just a quiet night in. It’s simple but feels like you put in some effort.
Easy to tweak, too. More tequila if you want it stronger, or more soda water if you want it light.
The grapefruit and rosemary Paloma is honestly one of my top ways to enjoy tequila—easy, fresh, and never boring.
5) Paloma with salted rim and lime wedge
Making a Paloma with a salted rim and lime wedge just adds a little something extra. The salt balances the tart grapefruit and tequila, and the lime wedge gives it that extra citrus snap.
I start by running a lime wedge around the glass, then dip the rim in coarse salt. It’s a quick step, but it makes every sip feel more special.
Fill the glass with ice, pour in tequila and grapefruit soda. Sometimes I add a splash of fresh lime juice—why not? It brightens everything up.
The salted rim adds a savory note that keeps things from getting too sweet. I like how it keeps the drink balanced without taking over. The lime wedge looks fresh and makes the whole thing pop.
When I serve this, it always feels a bit more festive. People notice the salted rim right away, and it just feels like a treat.
Usually, I’ll squeeze the lime wedge right into the drink before sipping. That extra hit of citrus makes it even more refreshing. Plus, you can tweak the flavor as you go.
This version is quick, with hardly any ingredients—just tequila, grapefruit soda, lime, and salt. Simple, but those little details make it stand out.
If I want something easy but still a little polished, I go for this one. The salted rim and lime wedge really elevate it.
6) Smoky Paloma with mezcal and tequila blend
Sometimes I’m in the mood for something deeper, so I mix mezcal and tequila for a Smoky Paloma. Tequila keeps it bright, but the mezcal brings this smoky flavor that totally changes the Smoky Paloma with mezcal and tequila blend.
I use fresh grapefruit juice, a splash of lime, and a little agave syrup for balance. Top it off with sparkling water so it stays light and easy to drink.
The trick is to use both spirits in equal parts. That way, the mezcal doesn’t take over, and you still get that clean tequila taste.
I serve it in a tall glass with ice and a salted rim. The salt really brings out both the citrus and the smoke.
Sometimes I’ll garnish with a grapefruit wedge or a thin jalapeño slice for a little kick. Looks cool, too.
This version feels special, but it’s not complicated. The mezcal-tequila blend gives it more layers than a classic Paloma.
7) Tropical Paloma with pineapple juice
When I want something fruity and fun, I go for a Tropical Paloma. Adding pineapple juice to tequila makes the drink sweet, tangy, and honestly, just more lively.
I mix up tequila, grapefruit soda, and pineapple juice. The pineapple’s soft sweetness balances the tart grapefruit, and a squeeze of lime keeps it fresh.
I serve it over ice in a tall glass. The pineapple juice blends right in, and the soda bubbles make it super refreshing.
For garnish, I’ll go with a pineapple wedge or lime wheel. Adds a splash of color and makes the drink look inviting. Sometimes I’ll salt the rim for a mix of sweet, sour, and salty.
This one’s great for warm days or casual parties. The pineapple flavor gives it a tropical vibe, but it’s still a breeze to make. I like how it keeps the Paloma roots but adds something new.
8) Paloma with elderflower liqueur
I’ve gotta say, adding elderflower liqueur to a Paloma is one of my favorite tricks. It brings this light floral thing that just works with tequila and grapefruit soda—suddenly the cocktail feels extra fresh, almost too easy to sip.
When I make this version, I always go with blanco tequila as the base. The clean flavor lets the elderflower pop without getting lost or, you know, overpowering everything.
I’m careful with the elderflower liqueur—just a splash does it. Too much and the drink goes overboard on sweetness, but just a little? Perfect balance.
To finish it up, I top with grapefruit soda and squeeze in some lime juice. That keeps things bright and crisp, while the elderflower sits in the background with a soft floral note.
I like serving this one over ice in a tall glass. Cold drinks just taste better, especially if it’s hot out and you want something truly refreshing.
Sometimes I’ll go for a salted rim. The salt plays off the sweet elderflower and makes each sip a bit more interesting—kind of wakes up your taste buds.
I pull out this version when I want a classic with a tiny twist. It’s familiar, but there’s just enough difference to keep it from feeling ordinary.
If I’m making drinks for friends who prefer lighter cocktails, this is usually my pick. The elderflower softens the tequila, so the flavor turns out really smooth.
For garnish, I’ll grab a slice of grapefruit or lime—nothing fancy, just something simple that looks good and adds a little extra.
Honestly, this Paloma variation is super easy to make at home. You only need one extra ingredient, but it turns the whole drink into something special.
9) Blood orange Paloma
A Blood Orange Paloma just hits different. There’s something about that deep red color—makes the whole drink look bold, and the flavor is sweet but with a little tartness.
It’s a simple upgrade, honestly, but it changes the whole vibe. I mix tequila, fresh blood orange juice, and a splash of grapefruit soda. The blood orange gives it a richer taste than your standard OJ.
Usually I’ll squeeze in some lime too, just to brighten things up. I like to serve this over ice in a tall glass—sometimes with a salted rim, sometimes not, depending on my mood.
A slice of blood orange on the rim looks great and makes the drink feel a little fancy. The balance of flavors is what draws me in.
The tequila still stands out, but the blood orange softens it with a natural sweetness. Grapefruit soda keeps things refreshing, never too heavy.
Whenever I make this for friends, they always notice the color first. It’s festive, a little more special than your average Paloma, but still easy to throw together.
Honestly, I think this version shines in late winter or early spring when blood oranges are everywhere. The juice is best fresh, but if I can’t track any down, bottled juice works in a pinch.
Sometimes I’ll tweak the sweetness with a touch of agave syrup, but other times, I just let the soda and juice do their thing. Either way, it’s light and easy to sip.
This Paloma gives me a reason to branch out without ditching the classic. It’s familiar, but it’s got its own personality. I keep coming back to it when I want something colorful and refreshing.
10) Paloma with fresh mint leaves
Whenever I want a crisp, cool twist on my Paloma with fresh mint leaves, I toss in some fresh mint leaves. The mint brings a gentle herbal note that just fits with the grapefruit and tequila.
I start by gently muddling a few mint leaves at the bottom of the glass. It’s easy to go overboard, so I try not to bruise them too much—just enough to release those oils.
Then I pour in tequila, grapefruit juice, and lime juice. One quick stir, then I top it off with sparkling water. The mint blends into the citrus, and the whole thing turns out super refreshing.
I usually reach for silver tequila in this one. The lighter flavor lets the mint shine without any weird aftertaste.
Sometimes I’ll throw a mint sprig on top for garnish. It looks fresh, and every sip comes with a little whiff of mint.
This Paloma is especially good when it’s hot out. The mint just makes it extra cooling, and I can drink it without feeling weighed down.
If I’m in the mood for more mint, I’ll muddle a few extra leaves. If I want it subtle, just one or two as garnish does the trick.
It’s easy to adjust, honestly. The mint never overpowers the drink, but it gives me a new way to enjoy a classic Paloma.
This version’s become a favorite for me when I want something familiar but with a little twist. It’s simple, refreshing, and honestly, hard to mess up.
11) Paloma with agave nectar sweetener
I’m a fan of using agave nectar with Paloma. It just melts right into the tequila and gives the drink the perfect hint of sweetness—nothing too much.
When I make this, I start with tequila, fresh grapefruit juice, and lime juice. Instead of sugar or syrup, I drizzle in a little agave nectar. The natural flavor keeps things feeling lighter and more balanced.
Agave nectar dissolves fast, which is nice because I don’t have to stir forever. Makes it easy when I want a quick drink.
For a refreshing finish, I top everything with sparkling water. The bubbles keep it crisp, and the agave keeps it smooth.
I usually reach for this Paloma when I want a sweet note that doesn’t overpower the citrus. It’s simple, clean, and honestly, just easy to drink.
12) Paloma featuring grapefruit soda
This Paloma featuring grapefruit soda of the Paloma is kind of my go-to when I want something simple. Grapefruit soda does most of the work—no need to fuss with fresh juice or a bunch of mixers.
I just pour tequila and grapefruit soda over ice. Squeeze in some lime, add a pinch of salt, and that’s it. No complicated steps or fancy tricks.
The soda gives the drink a nice fizz. Makes the Paloma feel lively but not too sweet. The bubbles keep every sip crisp and easy.
Sometimes I’ll switch up the soda brand just to see what happens. Some are sweeter, some more tart, but either way, tequila and grapefruit just work.
I like serving this one in a tall glass with a salted rim. The salt sharpens the grapefruit and pairs perfectly with tequila. It’s a small detail, but it makes the drink pop.
This Paloma is great when I want something fast and reliable. Just two main ingredients—it’s simple, but the taste is still bold and refreshing.
13) Paloma with fresh lime juice
A Paloma with fresh lime juice is one of those drinks I never get tired of. The lime brings a bright, crisp kick that balances out the tequila and grapefruit soda.
Whenever I squeeze the lime myself, I notice the difference. Fresh juice tastes sharper and less sweet than anything from a bottle—it gives the cocktail a natural zing that makes each sip pop.
I usually start with a glass of ice, pour in my favorite tequila, add grapefruit soda, and finish with a good squeeze of lime. Sometimes I’ll go for more lime if I’m craving extra citrus.
The lime also helps cut through the sweetness of the soda, so the drink feels lighter and easier to enjoy. I think it pairs perfectly with salty snacks or simple appetizers.
If I’m making these for friends, I’ll garnish each glass with a lime wedge. It looks nice and lets everyone add more juice if they want. Small touches like that make the drink feel special.
For me, this Paloma is simple but always satisfying. Takes just a few minutes, and the flavor stays balanced. I reach for it a lot when I want something quick, fresh, and easy to share.
14) Paloma with chili powder rim
Adding a chili powder rim to my Paloma is my favorite move when I want a little kick. The spice balances out the sweet and tart grapefruit and lime, plus it just looks more fun.
To make the rim, I rub a lime wedge around the glass and dip it into a mix of chili powder and salt. The salt keeps the flavors in check, while the chili brings a gentle heat. It’s such a simple step, but it really transforms the drink.
Usually, I stick with the classic tequila and grapefruit soda base. The bright citrus works so well with the spicy rim. The heat lingers after each sip, but never takes over.
Sometimes I’ll just mix a bit of chili powder with the salt for a lighter touch. It’s a good call if I’m serving friends who aren’t into too much spice.
I’ve found that the chili rim pairs best with blanco tequila. The crisp flavor lets the grapefruit and spice shine. If I’m in the mood for something richer, a reposado works too.
This version is perfect for warm afternoons or when I’m having people over. The chili rim makes the Paloma stand out—no need for extra ingredients.
When I serve it, I like to garnish with a lime wedge or grapefruit slice. The fresh fruit looks good and gives guests the option to add more juice.
For me, the chili powder rim is a tiny detail that makes a big impact. Turns a simple Paloma into something a little more exciting, but still keeps it light and refreshing.
15) Paloma with grapefruit and basil
Making a Paloma with grapefruit and basil is my go-to when I want something fresh but a little different. The basil adds this light herbal note that balances out the bright grapefruit—keeps it from getting too sweet.
I start with tequila, fresh grapefruit juice, and soda water. Then I muddle a few basil leaves to release their flavor before mixing everything together. The basil aroma is subtle but makes each sip more interesting.
A squeeze of lime juice goes in for extra tang. Sometimes I’ll add a pinch of salt on the rim, too. It’s simple, but those little touches really make the drink pop.
When I serve it, I usually garnish with a basil sprig or a grapefruit wedge. It looks clean and inviting—perfect for sharing or snapping a quick photo.
This Paloma is light, crisp, and easy to drink. I think it’s great for warm afternoons or just hanging out. The mix of grapefruit and basil keeps it refreshing and never too heavy.
16) Frozen Paloma slushie
I just love making a Frozen Paloma slushie whenever I’m craving something cold and super refreshing. It’s smooth and icy, packed with citrus—definitely feels like a summer treat.
To whip one up, I toss tequila, grapefruit juice, lime juice, and ice into the blender and let it rip until it gets that thick, slushy texture. Sometimes I’ll squeeze in a bit of agave syrup if I’m in the mood for more sweetness.
It comes together fast, and honestly, it always tastes bright and fresh. I pour it into a salt-rimmed glass because that classic Paloma touch just works.
The salty rim balances out the tart grapefruit, making every sip pop with flavor. Plus, it looks great in photos—can’t complain about that.
If I’m feeling playful, I’ll throw in a few frozen grapefruit or lime slices. They help keep the drink chilly and add a splash of color.
It’s such an easy way to dress up the slushie without any real fuss. For parties, I can just make a big blender batch and let everyone help themselves.
People love the icy texture—it’s got a little more excitement than your average cocktail. I’d say it’s one of my favorite ways to cool off with tequila.
17) Paloma with grapefruit and thyme
When I want something fresh but just a bit different, I’ll make this Paloma with grapefruit juice and thyme. The thyme brings a light herbal touch that somehow makes it feel a little fancy, even though it’s still simple.
I start with tequila and fresh grapefruit juice—that’s the base. Then, a splash of lime juice for brightness.
A bit of club soda on top keeps it crisp and super easy to drink. But really, the thyme is what makes this one stand out.
Usually, I’ll muddle a sprig of thyme right in the glass before adding anything else. It adds this soft, earthy note that balances the citrusy sharpness.
Sometimes I’ll just use the thyme as a garnish instead. A little sprig on top looks clean and gives a fresh aroma with every sip.
I tend to reach for silver tequila because it keeps the flavors light and clear. If I want more depth, I’ll swap in reposado tequila—depends on my mood, honestly.
This Paloma is refreshing but not overly sweet. The grapefruit stays punchy, and the thyme just layers in a subtle complexity.
It’s easy to mix up and doesn’t require a bunch of ingredients. Every time I serve it to friends, they notice the thyme immediately.
It’s a small touch, but it really does make the cocktail feel thoughtful without adding much work. I think of it as a twist on a classic—keeps the Paloma’s bright citrus flavor but adds a calm, herbal vibe that stands out.
18) Paloma with honey and ginger
I like switching things up by adding honey and ginger to a classic Paloma. The honey brings in this mellow sweetness, and the ginger gives a gentle spice that plays really well with the grapefruit and tequila.
When I’m making it, I’ll mix up fresh grapefruit juice, tequila, and lime juice first. Instead of simple syrup, I go for honey—it blends in nicely and just feels more natural than sugar.
A touch of ginger syrup or freshly grated ginger goes in next. That’s what gives the cocktail its warm, refreshing edge.
The ginger’s a little kick, but not overwhelming. For the finish, I top it off with sparkling water.
The bubbles lighten it up and keep everything crisp. I usually serve it over ice in a tall glass, maybe with a slice of grapefruit or lime.
This version feels a bit cozier than the usual Paloma. The honey softens everything, and the ginger keeps it lively.
It’s my go-to when I want something a little different but still easy to throw together.
19) Paloma with sparkling water
I’m all about keeping my Paloma light and crisp, so I’ll often use sparkling water instead of soda. It keeps the drink really clean—nothing too sweet.
When I mix tequila, fresh grapefruit juice, and sparkling water, I get something that’s refreshing and super simple. The bubbles just lift the flavors.
Sometimes I’ll squeeze in a little lime, just to brighten things up. The citrus and tequila really play well together.
I usually pour it over ice in a tall glass. If I’m in the mood, I’ll do a salted rim, but honestly, it’s great plain too.
This Paloma with sparkling water is perfect for when I want something lighter. The sparkling water keeps it from feeling heavy or sugary.
It’s my go-to on warm afternoons or anytime I want a drink that’s easy and unfussy. Definitely one of my favorite ways to enjoy tequila.
20) Paloma with grapefruit and lavender syrup
There’s something about this Paloma—grapefruit and lavender syrup—that feels both refreshing and oddly calming. The floral twist from the lavender makes it stand out from the usual recipe.
I start with tequila and fresh grapefruit juice as my base. Then I’ll add just a bit of lavender syrup to sweeten and bring in that gentle floral note.
It really balances the tart citrus without taking over. Usually, I’ll top it off with sparkling water to keep things crisp and bubbly.
The lavender pairs with the grapefruit so the drink feels smooth, not too sharp. The trick is not to overdo the syrup—a little goes a long way.
Too much and it kind of takes over, but just a touch brings out the grapefruit’s natural flavors. I like serving this one in a tall glass with ice.
A slice of grapefruit or a sprig of lavender makes for a simple, pretty garnish. It’s light but still interesting, and honestly, it doesn’t take much to make.
This Paloma with grapefruit and lavender syrup is a great pick for warm days when I want something refreshing and unique. The balance of citrus, flowers, and bubbles just works.
21) Paloma with grapefruit and cardamom
There’s something special about adding grapefruit and cardamom to a Paloma. It’s fresh, but there’s this warm spice that’s just a little unexpected.
I always use fresh grapefruit juice for that bright, crisp base. Then I add tequila and a splash of soda water to keep it bubbly and light.
The game-changer is the cardamom. I’ll crush a few pods or sprinkle in a pinch of ground cardamom—it’s subtle, but it balances the tart grapefruit.
For sweetness, I go with a little agave syrup. It keeps things smooth and not overly sugary.
Sometimes I rim the glass with salt, other times sugar—it depends on how I’m feeling. Both work with the citrus and spice.
For garnish, I’ll use a grapefruit slice or a twist of peel. Sometimes I’ll drop in a cardamom pod for a little extra flair.
This Paloma is refreshing but has a cozy side too, so it works in any season. It’s a small change that makes the Paloma feel new.
22) Paloma with grapefruit and black salt rim
A black salt rim instantly makes a Paloma look bold—there’s no missing that dark edge against the pale pink drink. It adds a touch of earthiness, too.
I start by rubbing a lime wedge around the glass, then dip it into black salt until the rim’s coated. It’s a quick step, but it really stands out.
The salt isn’t just for looks—it balances the sweetness of the grapefruit soda, which I love. I pour in tequila, fresh grapefruit juice, and a splash of lime juice.
Then I top it off with sparkling water or grapefruit soda for some fizz. The combo of tart citrus and smoky black salt just works.
This Paloma with grapefruit and black salt rim feels simple but unique. The black salt rim gives each sip a savory twist that pairs with the bright grapefruit.
It’s a small touch, but it makes the drink memorable. Whenever I serve this to friends, the rim’s always the first thing they notice.
Easy way to make a casual cocktail look polished—even at home. A little detail can turn a casual cocktail into a centerpiece.
23) Paloma with grapefruit and cucumber salt rim
I’m a fan of Paloma with grapefruit and cucumber salt rim that taste extra fresh and crisp, and this version nails it. The classic grapefruit juice and tequila combo is there, but the cucumber salt rim brings a cool twist.
For the rim, I mix fine salt with grated cucumber zest. The cucumber adds a refreshing flavor that plays well with the tart grapefruit.
I just rub a lime wedge on the glass and dip it into the mix. When I pour in the tequila, grapefruit juice, and soda, the drink lands somewhere between sweet, sour, and salty.
The cucumber salt rim gives each sip a clean, crisp finish. It’s a small detail that makes a big difference.
I like serving this in a tall glass packed with ice. The cold keeps everything sharp and refreshing.
A slice of cucumber or grapefruit on the rim makes it look even better. This Paloma is perfect for warm evenings or casual hangouts.
It’s simple, but the cucumber salt rim makes it feel special. It’s one of my favorite ways to enjoy a Paloma.
24) Paloma with grapefruit and mint sugar rim
Sometimes I like to give my Paloma with a grapefruit and mint sugar rim. It adds a crisp aroma and a little sweetness that balances out the tart grapefruit.
To make the rim, I mix fine sugar with crushed mint leaves and a bit of grapefruit zest. It’s simple, sticks to the glass, and adds color and flavor to every sip.
I’ll run a grapefruit slice around the rim before dipping it into the sugar mix. The result is a light, bright coating that looks inviting.
For the drink, I go with tequila, fresh grapefruit juice, lime juice, and sparkling water. The sugar rim adds just enough sweetness—usually, I don’t bother with extra sweetener.
The mint in the rim makes each sip feel extra refreshing. It pairs perfectly with the citrusy Paloma, giving it a nice balance.
I like making this when I want something easy but a little more special than the classic. The rim only takes a minute to prep, but it stands out.
This Paloma is great for warm afternoons or casual get-togethers. The flavor stays light, crisp, and easy—never heavy.
I usually finish it off with a small mint sprig or grapefruit wedge as a garnish. It ties everything together and makes the drink look fresh and colorful.
25) Paloma with grapefruit and chamomile
Honestly, I just love how this Paloma with grapefruit and chamomile brings together bright grapefruit and the gentle vibe of chamomile. The combo feels light and calming, but it still hangs onto that classic tequila base.
It’s such a simple twist, but wow, it really changes the whole drink. When I make it, I always grab fresh grapefruit juice for that crisp, slightly tart punch.
Then I’ll add a splash of chamomile tea or syrup—just enough to soften the sharp citrus. The whole thing turns out smooth but still has that refreshing kick.
I usually stick with blanco tequila since it keeps everything clean and bright. It plays nicely with the floral chamomile and doesn’t muscle out the grapefruit.
A splash of soda water on top makes it bubbly and super easy to sip. Sometimes I’ll toss on a grapefruit wedge or a couple of chamomile flowers for garnish.
It looks fresh, and if I’m serving friends, those little details make the drink feel special without any real extra effort.
26) Paloma with grapefruit and jalapeño syrup
This Paloma is kind of a favorite because it mixes sweet, tart, and spicy flavors all in one glass. Grapefruit keeps it super refreshing, and then the jalapeño syrup sneaks in a gentle heat that makes it stand out.
For the syrup, I just simmer sliced jalapeños with sugar and water until the flavor settles in. I let it cool—otherwise, the spice is way too sharp.
When I build the Paloma with grapefruit and jalapeño syrup, it’s tequila, fresh grapefruit juice, and lime juice to start. Then a little jalapeño syrup, and I top it off with sparkling water for a crisp finish.
I like to tweak the syrup depending on who’s drinking. A little gives a light kick; more syrup and you really feel the spice.
For garnish, I’ll do a thin slice of grapefruit or a jalapeño wheel. It’s simple but somehow makes the drink feel fancier.
Sometimes I’ll add a salted rim if I want to balance out the sweetness. This Paloma is great at small get-togethers—somehow familiar but just different enough.
Friends who like a bit of spice usually ask for another round. Making the syrup ahead saves me from scrambling during a party.
I just keep it in a jar in the fridge, and it lasts several days. The jalapeño syrup is easy, but it gives the Paloma a bold twist that’s honestly pretty exciting.
27) Paloma with grapefruit and coconut water
I love making this Paloma with grapefruit and coconut water because it’s just so light and refreshing. The mix of grapefruit juice and coconut water softens things up compared to soda.
It’s a really easy twist, but the drink still feels balanced. I always start with fresh grapefruit juice for that bright citrus base.
Then comes the tequila—gotta keep that classic Paloma flavor. Coconut water smooths it out and takes the edge off.
This drink is perfect if I want something hydrating but still fun. Coconut water brings a gentle sweetness, not heavy at all.
It actually blends with the tart grapefruit better than I expected. Usually, I serve it over ice in a tall glass.
A squeeze of lime on top really makes the flavors pop. Sometimes I’ll add a little salt to the rim for contrast.
The best part? It’s so simple. No soda, no syrup—just a few fresh ingredients and you’re set.
It’s a quick drink that feels different but still familiar. When I make it for friends, they’re surprised by how well the flavors work together.
The tequila, grapefruit, and coconut water just make a smooth combo. It’s a great pick for warm afternoons or low-key hangouts.
28) Paloma with grapefruit and passion fruit
This Paloma with grapefruit and passion fruit is one I keep coming back to. It mixes grapefruit’s sharp citrus flavor with the sweet, tropical taste of passion fruit.
The two fruits really balance each other and make the drink brighter and smoother. I start with tequila and fresh grapefruit juice as the base.
Then I’ll add a splash of passion fruit juice or even just a little puree. That small change makes the drink taste so much fruitier, but it still has that Paloma feel.
To keep things refreshing, I top it with sparkling water. The bubbles make it light and easy to sip.
I always add ice so it stays cold and crisp. Sometimes I’ll rim the glass with salt or sugar for extra flavor.
Salt brings out the citrus, sugar makes the passion fruit pop—it kind of depends what I’m in the mood for. I like to garnish with a slice of grapefruit or a chunk of passion fruit.
It looks colorful and inviting, and if I’m feeling fancy, a little mint sprig adds a nice touch. The mix of citrus and tropical fruit makes this a drink I love sharing with friends.
29) Paloma with grapefruit and hibiscus
I’m a fan of how this Paloma adds a floral twist to the usual Paloma with grapefruit and hibiscus. The combo of grapefruit and hibiscus makes a bright, colorful drink that feels fresh and different.
I start with tequila as the base, then add fresh grapefruit juice for that sharp citrus note. A splash of hibiscus syrup brings in a slightly tart, floral flavor that really balances things.
The color is honestly one of my favorite parts. Hibiscus gives the Paloma a deep pink-red hue that looks so good in the glass.
It pops, especially when served over ice. To finish, I’ll top it with sparkling water for a little fizz.
A slice of grapefruit or a few dried hibiscus petals make an easy garnish. It all ties together and looks great.
This version keeps the drink refreshing, but it’s got a little extra character. I like serving it when I want something familiar, but just a bit different from the usual Paloma.
30) Paloma with grapefruit and rosemary salt rim
I’ve always liked giving the classic Paloma a little twist, and honestly, the Ploma with grapefruit and rosemary salt rim just takes it up a notch.
It’s kind of magical how it brings out the citrus, and there’s this savory edge that makes you want another sip.
So, here’s what I do: I mix up some coarse salt with a handful of finely chopped rosemary.
I grab a wedge of grapefruit, run it around the rim, and dip the glass into that fragrant salt.
The smell alone is enough to make you smile, and every sip gets this punchy, herbal kick.
For the drink, I stick with the basics—tequila, fresh grapefruit juice, a squeeze of lime, and sparkling water.
If I’m in the mood for something sweeter, I’ll toss in a splash of simple syrup, but honestly, the tart grapefruit and tequila combo is hard to mess up.
The rosemary salt rim doesn’t take over, but it adds this gentle herbal note that just works with all that citrus.
It’s like a little surprise, not too much, just enough to make you pause and go, “Wait, what’s that?”
I tend to make this version when I want something that feels a little more thoughtful, but not fussy.
The rim looks fancy, but it’s honestly quick to put together—no need to stress.
It’s one of those cocktails I love sharing with friends because it’s easy, super refreshing, and that extra layer of flavor almost always gets a happy reaction.
