Try this Rosemary Kumquat Paloma, a refreshing take on the classic tequila and grapefruit based paloma cocktail recipe, elevated with rosemary simple syrup and muddled kumquats.

GUYS GUYS GUYS. At this time tomorrow John and I will be on a plane on our way to Costa Rica for our honeymoon!!!!

I figured what better way to slip into vacation mode than with a paloma cocktail recipe! I’m fresh off a weekend trip to Mexico so palomas are still on my mind. 

What are palomas? 

For a refreshing thirst quenching tequila cocktail look no further than the Paloma. It’s a Mexican favourite and a great change from your classic Margarita.

Palomas are indeed kind of like margaritas, made with tequila or mezcal but using fresh grapefruit juice instead of lime. Sometimes there’s a little lime in there, too. And they’re usually topped off with bubbly water.

Sweet, sour, a little bitter, and salty – a well mixed paloma got all four taste groups, plus ice and bubbles. So what’s not to love, right?

For this rosemary kumquat paloma cocktail recipe I was inspired by a handful of kumquats I had randomly grabbed at the grocery store, not knowing at the time what would become of them.

I usually prefer to use kumquats in some kind of recipe (jam, compote, etc.) rather than eating them straight. Their unusually sweet skins make them just perfect for muddling into a refreshing summer cocktail.

I snipped a sprig of rosemary from one of the many bushes in our yard to make a rosemary simple syrup with and voila!  This rosemary kumquat paloma cocktail recipe was born.

What tequila is best for making this Paloma cocktail recipe?

For this paloma recipe, choose a high-quality blanco tequila. Reposados are nice, as well. Just make sure that you fight the temptation to go for a cheapo tequila. You head will thank you later. 

Guys, if you are looking for a refreshing cocktail on a sunny spring day, mix some tequila with freshly squeezed grapefruit juice, rosemary simple syrup, fresh kumquats and a squeeze of lime juice to round everything off…and you have a real crowd pleaser. The perfect citrus cocktail for your 5 de Mayo party or any Taco Tuesday. 

Tips and variations: 

• Traditionally, palomas are topped of with grapefruit soda instead of club soda and you can absolutely go that way.  Jarritos is the most popular brand available (look for the label Toronja).  Look for it at markets that sell international food.
• You can use 1/2 cup grapefruit soda instead of 1/4 cup of each grapefruit juice and club soda. Or use both juice and grapefruit soda but it might get a bit sweet so I would recommend you add a little less syrup.
• Your paloma cocktail can be as strong or as weak as you choose to make it, it all depends on how much soda you top it off with. Tweak it to your liking.

Mexican food pairings for this paloma cocktail:

This rosemary kumquat paloma drink is so delightfully refreshing and sophisticated – the perfect drink to serve with Mexican food. These would go incredibly well with my Black Bean Cauliflower Tacos, Vegan Baja Fish Tostadas, my Butternut Squash Mole Nachos or my Tropical Salmon Ceviche. 

Thanks for reading Le Petit Eats! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this paloma cocktail recipe please share it using the hashtag #LePetitEats!

5 from 4 votes

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Rosemary Kumquat Paloma

Try this Rosemary Kumquat Paloma, a refreshing take on the classic tequila and grapefruit based paloma cocktail recipe, elevated with rosemary simple syrup and muddled kumquats.

Course Drinks

Cuisine Mexican

Keyword cocktails with rosemary, kumquat cocktail recipe, paloma cocktail recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 250 kcal

Author Denisse

Ingredients

• 2 sprigs rosemary plus more for garnish
• 1/4 cup sugar
• 1/4 cup water
• salt
• 1 grapefruit wedge
• 4-5 kumquats plus more for garnish
• ¼ cup fresh grapefruit juice
• 1 tablespoon fresh lime juice
• ¼ cup tequila
• ¼ cup club soda

Instructions

1. Add rosemary, sugar and water to a small saucepan and bring to a boil over medium heat. Lower heat to a simmer and continue to cook until sugar has dissolved, about 5 minutes. Remove from heat and allow to cool completely. Remove rosemary from mixture and discard.

2. Pour a layer of salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt and fill with ice.

3. Place kumquats in a cocktail shaker and muddle aggressively, until kumquats have broken down. Add grapefruit juice, 1-2 tablespoons of rosemary simple syrup, tequila and a handful of ice. Shake for 20-30 seconds and strain into glass. Top off with club soda. Garnish with kumquat slices and rosemary, if desired.

Recipe Notes

• Traditionally, palomas are topped of with grapefruit soda instead of club soda and you can absolutely go that way.  Jarritos is the most popular brand available (their grapefruit is labeled Toronja).  Look for it at markets that sell international food.
• You can use 1/2 cup grapefruit soda instead of 1/4 cup of each grapefruit juice and club soda. Or use both juice and grapefruit soda but it might get a bit sweet so I would recommend you add a little less syrup.
• Your paloma cocktail can be as strong or as weak as you choose to make it, it all depends on how much soda you top it off with. Tweak it to your liking.