Holiday Paloma Mule
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What’s better than a Paloma? A Holiday Paloma Mule that’s perfect for sharing. Bright, bubbly, and packed with holiday cheer.
Let’s raise a toast to the holiday season with a cocktail that’s made for sharing—Holiday Paloma Mules for Two! Whether you’re hosting an intimate gathering or simply want to share a festive drink with someone special, this holiday twist on the classic Paloma is the perfect choice.
With the zesty brightness of fresh grapefruit and lime, a splash of pomegranate or cranberry for a seasonal touch, and the warm spice of cinnamon syrup, these Holiday Paloma Mules deliver a perfect balance of flavors. Topping them with ginger beer instead of sparkling water gives this cocktail an extra kick that feels just right for the holidays. Easy to make and irresistibly festive, they’re a crowd-pleaser in miniature form.
Want to make this into pitcher form? Scroll to the end of this recipe!
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Holiday Paloma Mule
Ingredients
- 2 oz fresh grapefruit juice
- 1 oz fresh lime juice
- 1.5 oz pomegranate juice or unsweetened cranberry
- 4 oz Tequila or Mezcal
- 3/4 oz cinnamon syrup
- 4-6 oz ginger beer
Instructions
- Add all ingredients except ginger beer to a shaker, add ice and shake.
- Double strain equally into two glasses filled with ice.
- Top with about 2-3 oz of ginger beer per glass.
- Garnish and enjoy!
Holiday Paloma Mule Pitcher
Makes about 12 drinks
- 12 oz fresh grapefruit juice
- 6 oz fresh lime juice
- 9 oz pomegranate juice (or unsweet cranberry)
- 24 oz tequila or mezcal (3 cups)
- 4.5 oz cinnamon syrup
To Serve
Pour base into a pitcher — chill ahead if possible.
To finish each glass, top with 2–3 oz ginger beer per glass. This is about 24–36 oz total (2–3 cans) depending on how bubbly you like it.
Method
- Combine all ingredients except ginger beer in a large pitcher.
- Stir with ice (or chill in fridge until service).
- Pour over fresh ice + top with ginger beer.
- Garnish.
Tip: If you want people to self-serve with a garnish bar, leave the ginger beer on the side and have guests top their glass so it stays bubbly.
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Do you have a recipe for the cinnamon syrup? Thanks!
Cinnamon Syrup = 3-4 cinnamon sticks + 1 cup sugar (brown or white) + 1 cup water, medium heat until the sugar dissolves. Let simmer for 8-10 minutes before letting it cool completely & straining! Store in the fridge for up to 3-4 weeks!
Can I use maple syrup instead of sugar?
yes absolutely! Maple syrup is a great sub here