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Straight on shot of deep pink cocktails against a black background with string lights

Pomegranate Paloma

Pomegranate Palomas are the most festive drink to enjoy this holiday season! They're made with freshly squeezed grapefruit juice, pomegranate juice, lime juice, tequila, homemade cinnamon simple syrup, and a splash of soda water! They're easily made in a cocktail shaker, or they can be made pitcher-style for a crowd too.

Course Beverage, Booze, Cocktail, Cocktails, Drink, Drinks
Cuisine American, Mexican
Keyword christmas cocktail, christmas tequila drink, easy paloma recipe, festive cocktail, festive holiday cocktail, grapefruit pomegranate cocktail, homemade paloma recipe, paloma recipe, pomegranate cocktails, pomegranate paloma, pomegranate paloma recipe, unique paloma recipe, winter themed cocktails
Prep Time 20 minutes
Servings 1 cocktail, is easily multiplied
Author Molly | Spices in My DNA

Ingredients

For the palomas

  • 2 ounces tequila
  • 2 ounces freshly squeezed grapefruit juice
  • 2 1/2 ounces pomegranate juice
  • 1 ounce freshly squeezed lime juice
  • 1 1/2 ounces cinnamon simple syrup
  • splash of soda water
  • sugared rosemary sprigs, for garnish (optional)
  • pomegranate arils, for garnish
  • grapefruit slices, for garnish

For the cinnamon simple syrup

  • 1 cup water
  • 1 cup sugar
  • 2 cinnamon sticks

For the sugared rosemary

  • rosemary sprigs (however many you want!)
  • 1 cup water
  • 1 1/2 cups sugar

Instructions

For the paloma

  1. Fill a glass with crushed ice. Add a few ice cubes to a cocktail shaker and add the tequila, grapefruit juice, pomegranate juice, lime juice, and cinnamon simple syrup. Shake for 20 seconds and pour in the glass. Top with a splash or two of club soda, stir to combine, and garnish with a sprig of sugared rosemary, a sprinkle of pomegranate arils, and a grapefruit slice, if desired. Enjoy immediately!

For the cinnamon simple syrup

  1. Bring the water, sugar, and cinnamon sticks to a boil in a small saucepan. Boil for 2 minutes to let the cinnamon infuse. Let cool completely, then strain and discard cinnamon sticks.

For the sugared rosemary sprigs

  1. Bring water and ½ cup of the sugar to a boil. Once boiling, stir for thirty seconds until dissolved. Remove from heat and stir in the rosemary sprigs. Stir until completely coated, then shake of the excess syrup and transfer to a wire rack to dry. Let dry for 30 minutes - 1 hour, then roll in the remaining sugar, working in batches. Transfer back to the rack, and let dry for an additional hour. Store in a cool, dry place.

Recipe Notes

*Extra cinnamon simple syrup will keep in a sealed container in the fridge for up to 1 month.
*To make these pitcher-style for a crowd, I'd measure all of the cocktail ingredients out for how many people you want to make them for, add everything to a pitcher, and chill the mixture in the fridge. When you're ready to serve, add the club soda, pomegranate arils, and grapefruit slices if desired, and serve! (And you may need to double or triple the simple syrup depending on how many people you're making them for!)
*This is the citrus juicer I use!
*If you're entertaining with these and you want to make them ahead of time, this is exactly how I'd do it:

  • Up to 1 week ahead of time:
    • make your cinnamon simple syrup and keep it in a sealed container in the fridge
    • decide what glasses you're serving them in and set them aside so you don't have to think about it!
  • Up to 2-3 days ahead of time:
    • squeeze your grapefruit juice - keep it in a sealed container in the fridge
    • squeeze your lime juice - also keep it in a sealed container
    • make your sugared rosemary sprigs (keep them out and uncovered - the goal is to keep them as dry as possible)