Pomegranate Ginger Paloma with Mint
This vibrant Paloma variation features zesty grapefruit juice, tart pomegranate, and a sweet-spicy ginger-mint syrup made with honey and fresh ginger. It’s balanced, fizzy, and just the right amount of boozy—perfect for entertaining or sipping poolside. Tequila adds warmth, ginger beer brings bubbles, and a fresh mint garnish seals the deal.
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.