Spicy Pomegranate Ginger Paloma
Tequila and grapefruit with sweet pomegranate, warming ginger and jalapeño heat; includes a mocktail variation.
Contains alcohol — adults only. Pitcher: combine tequila, grapefruit juice, syrup and lime juice; top with 24 oz sparkling water or grapefruit soda just before serving. Garnish with citrus, pomegranate arils, jalapeño and rosemary. Tips: fresh grapefruit juice gives the best flavor; reduce jalapeño for less heat; try mezcal for a smoky version; freeze pomegranate arils in ice cubes; use a large ice cube. Variations: mocktail (omit tequila and add extra sparkling water or grapefruit soda); replace half the grapefruit juice with blood orange juice; spicy margarita twist (lime instead of grapefruit plus orange liqueur); muddle sage or rosemary in the shaker. Syrup keeps airtight refrigerated up to 3 weeks. Mixed cocktail without sparkling water can be mixed up to 24 hours ahead and refrigerated. Pair with charcuterie, spicy nuts, roast turkey and sides, herb stuffing, pumpkin appetizers, Brie with honey or fall desserts.
Ingredients
Pomegranate ginger syrup (about 1 cup, enough for 8 drinks)
- 1 cup pomegranate juice (240 ml)
- ½ cup honey or maple syrup (120 ml)
- 1 2-inch piece fresh ginger, sliced
- 1 jalapeño, sliced (remove seeds for mild heat or leave for more heat)
- 1 orange peel strip
- 1 grapefruit peel strip
- ¼ tsp crushed red pepper flakes (optional, for extra heat)
Cocktail (1 drink)
- 2 oz tequila blanco (60 ml)
- 1 oz fresh grapefruit juice (30 ml)
- ¾ oz pomegranate ginger syrup (22 ml)
- ½ oz fresh lime juice (15 ml)
- 2–3 oz sparkling water or grapefruit soda (60–90 ml)
- Ice
- Tajín, chili-lime salt or salt for rim
- Grapefruit slice, pomegranate arils, jalapeño slice and rosemary for garnish
Pitcher (8 servings)
- 16 oz tequila blanco (480 ml)
- 8 oz grapefruit juice (240 ml)
- 6 oz pomegranate ginger syrup (180 ml)
- 4 oz lime juice (120 ml)
- 24 oz sparkling water or grapefruit soda for serving
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Method
- 1
Make the pomegranate ginger syrup: in a small saucepan, combine pomegranate juice, honey (or maple syrup), ginger, jalapeño, orange peel, grapefruit peel and optional red pepper flakes. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to infuse. Remove from heat, let cool and strain into a jar. Store in the refrigerator for up to 3 weeks.
- 2
Prepare the glass: run a grapefruit wedge around the rim of a rocks glass and dip into Tajín, chili-lime salt or regular salt. Fill with ice.
- 3
Make the cocktail: in a cocktail shaker, combine tequila, grapefruit juice, pomegranate ginger syrup and lime juice. Add ice and shake well for 15 seconds.
- 4
Assemble: strain into the prepared glass over fresh ice. Top with sparkling water or grapefruit soda. Gently stir.
- 5
Garnish and enjoy: add a grapefruit slice, pomegranate arils, a jalapeño slice and a rosemary sprig.
Get this in a pack
Spicy Pomegranate Ginger Paloma is printed in Holiday Cocktails & Mocktails
29 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
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From Bobbie's “Bobbie's Recipe Card 90”. Written up by Bobbie's Kitchen · Updated 26 October 2026