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Blood Orange Pomegranate Paloma Recipe

Blanco tequila shaken with blood orange, pomegranate, lime, and agave, topped with grapefruit soda over crushed ice. Finished with a half rim of Tajín and sugar.
Print Recipe
Two iced pink cocktails with chili-salted rims, garnished with dried blood orange and peel on wooden coasters.
Prep Time:10 minutes
Total Time:10 minutes

Equipment

  • 2 highball or Collins glasses
  • Cocktail shaker and strainer
  • jigger
  • Small plate for the rim

Ingredients

For the Tajín sugar rim

  • 2 tablespoons Tajín
  • 2 tablespoons granulated sugar
  • 1 lime wedge

For the Palomas

  • 4 ounces blanco tequila
  • 2 ounces pomegranate juice
  • 2 ounces fresh blood orange juice
  • 1 ounce fresh lime juice
  • 1 ounce agave syrup
  • Crushed ice to fill 2 glasses
  • 4 to 6 ounces chilled grapefruit soda

For the garnish

  • 2 dried blood orange wheels
  • 2 grapefruit or orange peel twists

Instructions

  • Mix the Tajín and sugar on a small plate. Run the lime wedge along one side of the outside of each glass, starting at the rim and dragging it partway down. Press the moistened section into the Tajín sugar.
  • Fill the glasses generously with crushed ice.
  • Add the tequila, pomegranate juice, blood orange juice, lime juice, and agave syrup to a cocktail shaker filled with ice. Shake firmly for 10 to 15 seconds, until the shaker feels very cold.
  • Strain into the glasses and top with grapefruit soda.
  • Garnish each glass with a dried blood orange wheel and a citrus peel twist.

Notes

No blood oranges? Use fresh regular orange juice.
For a drier, less sweet drink, swap the grapefruit soda for grapefruit sparkling water and adjust the agave to taste.
Grapefruit sodas vary in sweetness. Start with the smaller amount and add more to taste.
Servings: 2 cocktails