Paloma

Every time I sip a Paloma I think, “Damn, why don’t I make these more often?!” Here’s everything you need to know to make more Palomas.

This bright, citrusy drink is perfect for sunny-day sipping — whether you’re hosting a spring picnic, lounging on a patio, or bringing a pitcher to your next backyard gathering. It’s floral, tart, lightly sweet, and just the right amount of bubbly.

The Paloma can also be riffed upon endlessly. Grapefruit pairs beautifully with pomegranate or watermelon, hibiscus, jalapeño, and Aperol. You can even make it frozen or make an easy non-alcoholic Paloma if you just want some spirit-free sipping in the sunshine.

When to Serve a Paloma

This classic cocktail and all its many variations were made for warm-weather hosting. Serve it at:

• Spring and summer picnics
• Brunch parties
• Pool days and BBQs
• Cinco de Mayo
• Bridal showers or garden gatherings

It’s a stylish, low-effort way to serve a crowd something that feels thoughtful and seasonal.

Paloma Variations

Most Palomas can be customized by adding fruit juice and/or adding a flavored simple syrup.

Spicy Paloma

Sub the simple syrup for homemade or store-bought spicy (jalapeño) syrup in the classic recipe.

Fruity Palomas

Add 1 oz. of any fruit juice you want to the classic recipe and you’ve got yourself a unique signature cocktail! I love adding pomegranate juice, cranberry juice, or watermelon juice for a summery twist.

My Spicy Pomegranate Paloma and Watermelon Paloma recipes have been hits at backyard parties!

Hibiscus Paloma

Sub the simple syrup for homemade or store-bought hibiscus syrup in the classic recipe. Hibiscus syrup adds a gorgeous color and subtle tang that elevates the classic Paloma profile without overpowering it.

Make Hibiscus Syrup

• Combine 1 cup sugar and 1 cup water in a saucepan over medium heat. Stir until the sugar dissolves.
• Add 1/2 cup hibiscus flowers and any optional flavorings you’re using.
• Bring to a simmer and cook for 5–10 minutes. Avoid boiling too hard—gentle is better.
• Remove from heat and let steep for 15–20 minutes to deepen the flavors.
• Strain through a fine mesh strainer into a clean jar or bottle. Discard solids.
• Cool to room temperature before sealing. Store in the fridge for up to 3 weeks.

Frozen Paloma

Whether you’re sticking with the classic recipe or going for a flavor variation, any version can be made into a frozen Paloma. Just add all the ingredients to a blender with 1 cup of ice and there you go!

Try this Frozen Aperol Paloma for a much more complex flavor you can’t quite achieve with just any old fruit juice. It also makes it a little more boozy, which I’m not mad about.

Paloma Pitcher

Pitcher Palomas are a no-brainer! Topping each glass with grapefruit soda keeps things bubbly and light — and allows each guest to personalize their pour. This recipe makes batching effortless, making it ideal for entertaining with minimal effort but maximum flavor.

Non-Alcoholic Paloma

With mocktails, I focus on not over complicating things. I use fresh ingredients and creative syrups to help make each sip that much more exciting.

So when you’re craving a cocktail but drinking mocktails, try this Spirit-Free Paloma. It’s easy to make and tastes delicious!