Paloma Mocktail Recipe | Grapefruit, Lime, Salt Rim

A paloma mocktail is grapefruit, lime, a little sweetness, salt, and fizz. That's it. The traditional version uses tequila, but the grapefruit does so much heavy lifting in a paloma that the non-alcoholic version barely misses it.

This is Mexico's most popular cocktail for a reason. It's more interesting than a margarita. The grapefruit brings a bitter edge that makes the drink taste grown-up even without alcohol, and the salt rim ties everything together the way it does in any good cocktail.

If you've only ever had margaritas, try a paloma. You might not go back.

Paloma Mocktail Recipe

Makes 1 drink

Ingredients:

• 2 oz non-alcoholic tequila (optional but recommended)
• 3 oz fresh grapefruit juice (about half a grapefruit)
• 1 oz fresh lime juice
• 3/4 oz agave nectar or tonic syrup
• 2-3 oz sparkling water or club soda
• Pinch of sea salt
• Coarse salt or lime salt for the rim
• Grapefruit wedge and lime wheel for garnish

Instructions:

Run a grapefruit or lime wedge around the rim of a highball glass. Dip the rim into lime salt or coarse sea salt. The citrus salt works especially well here because it echoes the grapefruit and lime already in the drink.

Fill the glass with ice.

If using non-alcoholic tequila, pour it over the ice first.

Add the grapefruit juice, lime juice, agave, and a pinch of salt to the glass. Stir until the agave dissolves.

Top with sparkling water. One gentle stir. Garnish with a grapefruit wedge.

What Makes a Paloma Different from a Margarita

Both are traditionally tequila drinks with lime and salt. The difference is grapefruit.

A margarita is bright and tart. Lime forward, sweet, sour. A paloma is more complex. The grapefruit adds bitterness that gives the drink depth, which is why a paloma translates so well to a mocktail. That bitterness fills some of the space that alcohol usually occupies.

If you like an Aperol spritz or a gin and tonic, you'll appreciate what grapefruit does in a paloma. It's the same principle: bitter ingredients make non-alcoholic drinks taste more like cocktails.

Why Non-Alcoholic Tequila Makes a Difference

You can make a good paloma mocktail without it. The grapefruit, lime, and salt carry the drink on their own.

But non-alcoholic tequila takes it from good to convincing. It adds that peppery warmth and agave depth that rounds out the citrus. If you're serving this to a group where some people are drinking and some aren't, the non-alcoholic tequila version holds its own next to the real thing.

It also works well in a non-alcoholic margarita if you want to get more mileage out of the bottle.

Paloma Mocktail Variations

Spicy paloma. Muddle 1-2 thin slices of jalapeno in the glass before adding the juice. The heat plays well against the grapefruit bitterness. Rim with Tajin instead of salt for a chili-lime kick.

Strawberry paloma. Muddle 3-4 fresh strawberries with the lime juice. The sweetness pairs well with the grapefruit tartness. You can cut the agave in half.

Rosemary paloma. Add a sprig of fresh rosemary to the glass and lightly press it with a muddler to release the oils. The herbal note adds complexity without overwhelming the citrus.

Tonic paloma. Replace the sparkling water with tonic water made from Jo's Tonic Syrup and sparkling water. The botanicals add another layer of bitterness that makes this taste remarkably close to a cocktail.

Frozen paloma. Blend the grapefruit juice, lime juice, agave, and a cup of ice until slushy. Pour into a salt-rimmed glass. Skip the sparkling water or add a splash on top for texture.

Making Paloma Mocktails for a Crowd

For a pitcher that serves 4:

• 8 oz non-alcoholic tequila (optional)
• 12 oz fresh grapefruit juice
• 4 oz fresh lime juice
• 3 oz agave nectar
• Pinch of salt
• Ice

Combine everything except the sparkling water in a pitcher and stir. Refrigerate until ready to serve.

When guests arrive, fill glasses with ice, pour the citrus mix about two-thirds full, and top each glass with sparkling water. Set out a plate of lime salt and cut citrus wedges so people can rim their own glasses.

This is a natural fit for taco night, brunch, Cinco de Mayo, or any warm-weather gathering. For more hosting ideas, check out our guide to dinner party themes.

Tips for a Better Paloma Mocktail

Fresh grapefruit juice matters. Bottled works in a pinch, but fresh-squeezed has a brightness and slight bitterness that bottled can't match. One large grapefruit gives you about 6 oz of juice, enough for two drinks.

Don't skip the pinch of salt in the drink. Not just on the rim. A tiny pinch of salt in the drink itself amplifies the grapefruit flavor and makes the sweetness more balanced. It's the same reason you add salt to baked goods.

Pink grapefruit vs. white grapefruit. Pink is sweeter and makes a prettier drink. White is more bitter and makes a more complex drink. Both work. Use what you have.

Use a cocktail concentrate mindset. The paloma works on the same principle as all concentrate-based drinks: start with real flavor, add your base, customize to taste. That flexibility is what makes it perfect for hosting.

FAQ

What is a paloma mocktail made of?

Fresh grapefruit juice, lime juice, agave nectar, sparkling water, and a salt rim. Add non-alcoholic tequila for the closest thing to the original cocktail.

Is a paloma just a grapefruit margarita?

Not quite. They share tequila, lime, and salt, but the grapefruit in a paloma adds a bitter element that margaritas don't have. Palomas are also typically served with sparkling water, giving them a lighter, more refreshing feel. A margarita is tart and punchy. A paloma is balanced and layered.

What's the best grapefruit juice for a paloma?

Fresh-squeezed is always best. If you're buying bottled, look for 100% grapefruit juice with no added sugar. Brands that use ruby red grapefruit tend to be sweeter. For a more traditional paloma flavor, Jarritos grapefruit soda is a popular option in Mexico.

Can I make paloma mocktails ahead of time?

Mix the grapefruit juice, lime juice, and agave up to a few hours in advance. Keep refrigerated. Add the sparkling water and ice right before serving to keep the fizz.

What food pairs well with paloma mocktails?

Anything you'd serve with Mexican food. Tacos, guacamole, ceviche, grilled shrimp. The grapefruit and salt complement bold, savory flavors. It's also a great match for a brunch spread alongside Bloody Marys for guests who want something lighter.