Piña Paloma

Sorry to the margarita, but the paloma just might be our favorite tequila cocktail. Grapefruit’s light bitterness and floral aroma add a little oomph to an otherwise simple beverage. Depending on where you order it, palomas are either made with grapefruit soda or a blend of grapefruit juice and simple syrup. But this recipe for a piña paloma takes the classic recipe and adds a tropical twist.

We swap out simple syrup for pineapple juice, which adds a mild, fruit-forward sweetness instead. You can opt for canned, refrigerated, or fresh pineapple juice for this recipe. The grapefruit and lime juice, on the other hand, should always be fresh. 

The type of tequila you use is ultimately up to you, but this recipe recommends either reposado or blanco tequila. Reposado tequila is aged for up to a year, typically in oak barrels, and takes on a warm sweetness with notes of vanilla and caramel. It’s a great choice for cocktails (especially when grapefruit is involved) because the smoothness balances out the tart and bright citrus. 

Blanco tequila, on the other hand, is for people who want to double down on the brightness. It’s barely aged, if even aged at all, so it retains the sharp, vegetal flavor of the agave plant. This recipe works well with either option, so it all comes down to personal preference and what you already have on your bar cart. 

Did you try making this? Let us know how it went in the comments!