Pomegranate Paloma Cocktail

Emily Stevens

This vibrant twist on a Mexican classic combines seasonal pomegranates with juicy grapefruit and ginger beer. This cocktail is great with or without tequila and is an excellent way to try your hand at mixology.

Ingredients: 

  • 1 grapefruit, thinly sliced
  • 1 pomegranate
  • 1.5oz (or 1 shot) Tequila
  • 4.5oz (3 shots) grapefruit juice
  • 1.5oz pomegranate juice
  • 1.5oz ginger beer or ginger ale
  • 1oz lime juice
  • Sugar

Start by slicing the grapefruit and pomegranate. A trick to remove the pomegranate seeds is to cut the fruit into quarters and let sit in a large bowl of water for 1-2 minutes. After this, the seeds should push out of the fruit easily.

For the sugar rim, run a slice of grapefruit around the rim of the glass and dip into coarse sugar poured onto a plate. Fill the cup with ice and add tequila, grapefruit juice, ginger beer, and lime juice. Stir to combine and top with pomegranate juice, a grapefruit wedge, and a spoonful of pomegranate seeds. Cheers!

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