Recipe Book: Honey Paloma Cocktail

Happy Friday you lovely bunch! Isn’t the sunshine just glorious at the moment? We hear a heat wave is a-comin’ – eek! So get out the sun loungers and whip up this zesty cocktail we found on The Little Epicurean. Enjoy!


2 oz fresh grapefruit juice
1 Tbsp fresh lime juice
2 tsp honey syrup
2 oz club soda
2 oz tequila
ice, as needed
grapefruit wedges, for garnish
grapefruit salt rim

Grapefruit Salt Rim:

1 Tbsp coarse salt
1 tsp grated grapefruit zest

Honey Syrup:

1/4 cup water
1/4 cup honey



1. Moisten the rim of serving glass with a lime wedge or a little bit of water.  Turn glass upside down into grapefruit salt mixture.  Twist glass around to thoroughly salt the rim.
2. Fill serving glass a little more than half full of ice.  Pour in 2 oz fresh grapefruit juice.
3. Add 1 Tbsp fresh lime juice.  Follow with 2 tsp honey syrup.
4. Add 2 oz club soda and 2 oz tequila.  Stir to combine.
5. Add more ice, if necessary.  Garnish finished cocktail with a grapefruit wedge.

Grapefruit Salt Rim:

Combine salt and grapefruit zest.  Keep on a flat plate.

Honey Syrup:

In a small sauce pot combine water and honey. Set over medium heat.  Stir until honey dissolves into water.  Remove from heat and allow to cool to room temperature.

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