Bright grapefruit and pomegranate juices marry with spicy-sweet ginger syrup for a refreshing twist on the classic Paloma.
This vibrant cocktail combines zesty citrus, cool mint, and a splash of tequila for a sip of sunshine.
Why You’ll Love This Recipe
Homemade flair — aromatic ginger-mint syrup elevates simple juices.
Balanced sweetness — honey and mint contrast grapefruit’s tang.
Light effervescence — topped with ginger beer or sparkling water.
Easy prep — syrup can be made ahead and stored.
Crowd-pleaser — perfect for brunch, barbecues, or happy hour.
What You’ll Need (Ingredient Highlights)
Ginger syrup — spicy-sweet base infused with fresh mint.
Pomegranate juice — adds rich color and tart flavor.
Grapefruit juice — classic Paloma citrus note.
Tequila — blanco or reposado for a smooth finish.
Ginger beer — bubbly top-up or swap with sparkling water.
Pro Tips Before You Start
Chop ginger into small pieces to maximize flavor extraction.
Gently bruise mint leaves to release essential oils without bitterness.
Cool syrup completely before mixing cocktails.
Use fresh-squeezed juices for the brightest taste.
How to Make Your Paloma
Step 1: Make Ginger-Mint Syrup
In a small saucepan, combine honey, water, and chopped ginger.
Bring to a boil, then simmer 1–2 minutes.
Remove from heat, add leaves, cover, and steep 10–15 minutes.
Strain out solids and chill syrup.
Step 2: Build the Cocktail
Fill a glass halfway with ice.
Add pomegranate juice, grapefruit juice, juice, and ginger-mint syrup.
Stir to combine.
Step 3: Add Tequila & Top
Pour in 2–3 oz tequila. Top with ginger beer or sparkling water.
Step 4: Garnish & Serve
Garnish with fresh mint sprig. Serve immediately and enjoy the fizz.
What to Serve It With
Fresh guacamole and tortilla chips for a fiesta vibe.
Fish tacos or grilled shrimp skewers for coastal flair.
A platter of citrus-marinated olives and cheese.
Variations & Substitutions
Swap honey for agave syrup to keep it vegan.
Use lime juice instead of grapefruit for a Paloma-Lime fusion.
Add a dash of jalapeño for spicy heat.
Storage & Leftovers
Store ginger-mint syrup in a sealed jar in the fridge up to 2 weeks.
Pre-mix juices and tequila for easy batching; add syrup and fizz when serving.
FAQs
Can I make the syrup ahead of time?
Yes — syrup keeps refrigerated up to 2 weeks in a sealed container.
What ginger beer works best?
Choose a spicy, bold ginger beer for maximum kick.
Can I use simple syrup instead?
You can, but you’ll miss the fresh ginger flavor.
Is this cocktail sweet?
It’s balanced — adjust syrup to taste for more or less sweetness.
Can I omit alcohol?
Yes — skip tequila and top with extra ginger beer for a mocktail.
How much mint should I use?
8 leaves in syrup plus a sprig for garnish creates a lovely mint aroma.
Can I use bottled juices?
Fresh juices are best, but bottled works in a pinch.
Final Thoughts
This Paloma with Ginger-Mint Syrup is an easy, elegant cocktail that dazzles. With homemade syrup and vibrant juices, it’s a fresh twist on a beloved classic.
Pomegranate Ginger Paloma with Mint
Ingredients
Ginger-Mint Syrup
- ½ cup honey
- ½ cup water
- 1 inch fresh ginger chopped
- 8 mint leaves
Paloma
- Crushed ice
- ½ cup pomegranate juice
- ⅓ cup grapefruit juice
- Juice of ½ lime
- 2 –4 Tbsp ginger-mint syrup
- 2 –3 oz tequila
- Ginger beer or sparkling water for topping
Instructions
- Make syrup: boil honey, water, ginger; steep mint; strain.
- Fill glass with ice; add juices, lime, and syrup.
- Add tequila; top with ginger beer.
- Garnish and serve.
- See full steps with tips & photos → https://wimpysdiner.net/paloma-with-ginger/
Notes
- The syrup makes enough for 6–8 drinks and keeps in the fridge for up to 2 weeks.
- For a stronger kick, add extra ginger or let it steep longer.
- Try it with mezcal for a smokier twist.
