Grapefruit and Basil Paloma Cocktail Recipe

I’m a big fan of mixing up fresh drinks at home, and honestly, this Grapefruit and Basil Paloma might just be my new go-to. It’s got that tangy grapefruit punch, a little herby kick from basil, and classic tequila vibes—all in one glass.

You can throw it together in a snap, and it looks pretty impressive whether you’re hosting friends or just unwinding solo. If you’re after something simple but bursting with real, bright flavors, you should probably give this a shot.

It’s a fun riff on the usual Paloma, swapping in basil for a fresh, green twist.

Grapefruit And Basil Paloma Cocktail Recipe

I get a kick out of making a sharp, zesty Paloma with fresh grapefruit, tequila, and basil. Having the right tools and super fresh ingredients really brings out the flavors.

Equipment

• Cocktail shaker: You’ll want this to mix everything—basil included—nice and even.
• Jigger: For getting the tequila, juice, and syrup amounts just right.
• Highball glass: I always reach for a tall glass so there’s plenty of space for ice and fizz.
• Bar spoon or muddler: Use this to gently press the basil and wake up the aroma.
• Strainer: Keeps those basil bits and ice out of your final pour.
• Citrus juicer: Fresh juice is a must—it makes all the difference.
• Knife and cutting board: For prepping your fruit and basil.
• Small plate: Handy if you want to salt the rim.

Ingredients

• 2 oz silver tequila
• 2 oz fresh grapefruit juice (from a ripe grapefruit)
• 1/2 oz fresh lime juice
• 1/2 oz simple syrup or agave syrup (sweeten to taste)
• 2-3 fresh basil leaves (plus a few more for garnish)
• Club soda or sparkling water (for topping)
• Salt or kosher salt for rim (optional)
• Ice cubes
• Grapefruit slices for garnish
• Lime wedge for rim and garnish

I always go for fresh-squeezed juice—store-bought just doesn’t cut it for me. Some days I’ll use grapefruit soda if I want things a bit sweeter.

Agave syrup is great if you’re after a softer, rounder sweetness.

Instructions

• If you want a salted rim, rub a lime wedge around the glass and dip it in salt.
• Toss the basil leaves into your shaker and gently muddle them.
• Pour in the tequila, grapefruit juice, lime juice, and your sweetener of choice.
• Add ice to the shaker and shake it up until it’s super cold.
• Strain into a glass filled with fresh ice.
• Top it off with club soda or sparkling water.
• Garnish with a grapefruit slice, lime wedge, and a sprig of basil.

I always shake it well to really blend the basil with the juice and tequila. Adding the soda at the end keeps things bubbly.

Notes

Fresh grapefruit juice just makes everything brighter and less bitter—bottled juice never really does the trick for me. If I’m craving more sweetness, I’ll up the syrup or swap in grapefruit soda.

Give the basil a little smack between your hands before garnishing—sounds weird, but it makes the aroma pop. Trying out different salts on the rim can be fun too; even pink salt gives a new spin.

And if you’ve got cool glassware, now’s the time to use it. A little extra basil or a bright slice of grapefruit on top just makes the whole drink feel a bit more festive.

Tasting Notes

When I take a sip of my Grapefruit and Basil Paloma, the first thing that hits me is the bright, tangy flavor of fresh grapefruit. It’s juicy, a bit sour—kind of wakes up my taste buds in a way I really like.

Then there’s the basil. Those herbal, slightly sweet notes mix with the citrus and honestly, it gives the drink this fresh, almost garden vibe.

I notice the basil’s aroma with every sip. It really adds something extra to the whole experience.

The tequila? It’s there, but it doesn’t shout. There’s a gentle warmth, maybe a little peppery edge, just enough to balance out the sharpness of the grapefruit.

I have to say, I appreciate how the tequila stays smooth and doesn’t overpower everything else. It lets the fruit and basil do their thing.

There’s a touch of sweetness from the simple syrup. It softens the tartness of the grapefruit, but thankfully, it doesn’t tip the drink into sugary territory.

The cocktail is light, a bit bubbly from the splash of sparkling water. It feels pretty refreshing and leaves a clean finish.

On the rocks, it’s crisp and cool. Each ingredient keeps its own flavor, but somehow they all play together nicely.

That makes every sip interesting—at least, for me.