Turn up (or dial down) the heat in my Spicy Paloma Mocktail! Made with vibrant grapefruit simple syrup, zesty lime, and a kick of jalapeño, it's easy to customize the spice level to your liking. Top it off with grapefruit soda or bubbly water for a refreshing, alcohol-free sip that's perfect for any occasion.
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Say ¡Hola! to my Spicy Paloma Mocktail! The classic Paloma is a fizzy, citrusy delight, traditionally made with grapefruit soda, lime, and tequila. But sometimes, you just want the refreshing vibes without the booze — whether you’re celebrating, pacing yourself, or simply craving something delicious.
With a burst of fresh grapefruit, a squeeze of lime, and a playful kick of jalapeño, this spicy paloma recipe is the perfect sip for anyone who loves a little zest in their glass. Plus, you can easily adjust the spice level to keep things as mild or wild as you like. Cheers to options that make the party fun for everyone!
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Ingredients & Substitutions
Here are all of the ingredients that I use to make my grapefruit simple syrup and the individual non-alcoholic Paloma recipe. Let's go over the major ingredients, and see where you can make changes if you need to:
- Grapefruit - I used fresh grapefruit juice, squeezed with my apparently very weak hands. It took three small grapefruit, and my husband to finish squeezing them, for me to get one cup of grapefruit juice. It was only later that I realize that I could use unsweetened grapefruit juice from the refrigerated section of the grocery store. At this point I don't care what you do. My hands hurt.
- Sugar - I use regular granulated sugar, or castor sugar, to make the simple syrup and to mix with Tajin seasoning to garnish the rim of the glasses. I would not recommend any other kind of sugar, although you can add a tablespoon of honey, maple syrup, or agave syrup to your drink if you like it even sweeter.
- Tajín - Tajin is a popular Mexican seasoning blend of mild chili peppers, dehydrated lime juice, and sea salt. When my youngest daughter was small she used to sprinkle it on mango, watermelon, even her own hand and lick it off… It's really tangy and zippy and combines beautifully with either sugar or salt for the rim of a cocktail glass.
- Jalapeño - I use fresh jalapeños to give these Paloma mocktails a nice little kick. If you leave them out I won't be mad. If you add extra because you really want a blast of heat, I will applaud from the sidelines 👏 👏 👏
- Lime - I will always recommend using fresh lime juice, but if you can't find it, use the best bottled lime juice that you can find and afford.
- Sparkling water or grapefruit soda - The original Paloma cocktail consists of tequila, grapefruit soda and lime juice. If you want your Mocktail a little on the "dry" side use sparkling water. If you like yours to be vibrant and bursting with grapefruit flavor, and a little on the sweet side, use grapefruit soda.
See recipe card below for a full list of ingredients and measurements.
Quick Recipe Video
Grapefruit Simple Syrup
I like to make an easy grapefruit simple syrup, rather than having you make simple syrup and then also adding grapefruit juice to your cocktail. Why the extra step? Besides, replacing the water that is usually in simple syrup with grapefruit juice intensifies the flavor, and then you always have it on-hand to make a quick little bevvy.
I left the jalapeños out of the simple syrup so everyone can customize their spice level. But if you're all about the heat — or not in the mood to share 😉 — slice up a whole jalapeño (seeds in for extra kick) and simmer it with the syrup. Just strain before storing in a clean jar, and it’ll keep in the fridge for up to two weeks.
Step 1: Use a vegetable peeler to remove the thin outside layer of zest from one grapefruit. Add to sugar and grapefruit juice, bring to a boil, and simmer until the sugar is completely dissolved, about 3 to 4 minutes.
Step 2: Strain to remove zest and fruit pulp, and store in a lidded container in your refrigerator for up to two weeks.
Step-by-Step Mocktail Instructions
It almost seems silly to have process shots for making a Mocktail, but the pictures are pretty, and some of us are visual learners.
- If you like a sweet and spicy rim, run a lime wedge around the edge of individual glasses, then dip into sugar mixed with tajin seasoning or chili powder.
Step 1: In a cocktail shaker, add the grapefruit simple syrup, lime juice, and jalapeño slices. Use a muddler to gently press and release the jalapeño’s spicy oils.
Step 2: Add ice to the shaker, then shake well for about 10 seconds to chill and combine the flavors.
Step 3: Strain into your prepared glass over fresh ice. I also like to slide in a thin slice of lime and maybe a couple slices of jalapeño for pretty reasons.
Step 4: Top off with grapefruit soda for a sweeter drink or bubbly water for a lighter option.
Step 5: Add a grapefruit slice and a jalapeño slice for a fun, zesty touch.
Expert tips
- Grapefruit soda: My favorite Mexican grapefruit soda is Grapefruit Jarritos, but Squirt Soda may be easier to find. If you can't find grapefruit soda or Squirt, you can use any sparkling soda you like. Sprite, 7-Up, or ginger ale would work great.
- Control the Heat: Start with one or two jalapeño slices when muddling — you can always add more for extra kick! Removing the seeds will tone down the heat, but you can also just add strips of jalapeño, without the seeds, and shake without muddling to add a hint of heat.
- Adjust the Sweetness: If you like a sweeter drink, add a little extra grapefruit simple syrup and top off with grapefruit soda. For something more tart, squeeze in a bit more lime juice and use sparkling water.
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-Cynthia
📖 Recipe
Easy Spicy Paloma Mocktail
Equipment
Ingredients
Grapefruit simple syrup
- 1 cup sugar
- 1 cup grapefruit juice (from about 1 to 2 large grapefruit or 2 to 3 smaller grapefruit) can use bottled unsweetened grapefruit juice
- Strips of zest from 1 grapefruit removed with a vegetable peeler
Individual Mocktails
- 2 ounces grapefruit simple syrup see above (4 tablespoons)
- 1 ounce fresh lime juice from half a lime (2 tablespoons)
- 2 thin slices of fresh jalapeño adjust for desired spice
- Grapefruit soda or sparkling water
- Ice
- Sugar and Tajin or chili powder optional, for rim
- Grapefruit wedge and jalapeño slice for garnish
Instructions
Make grapefruit simple syrup
- In a small saucepan, add the sugar, grapefruit juice, and strips of grapefruit zest. Cook over medium heat, stirring occasionally, until the sugar fully dissolves. This usually takes about 5 minutes — no need to boil.
- Remove from heat and let it cool slightly. Strain through a fine mesh sieve to remove the zest and any pulp. Pour into a clean jar or bottle. The syrup will keep in the refrigerator for up to 2 weeks.
Making individual Paloma Mocktails
- If you like a fancy rim, run a lime wedge around the edge of your glass, then dip it into sugar mixed with tajin seasoning or chili powder.
- In a cocktail shaker, add the grapefruit simple syrup, lime juice, and jalapeño slices. Use a muddler to gently press and release the jalapeño’s spicy oils. If you like a sweeter Mocktail, you can add 1 tablespoon of maple syrup before shaking.
- Add ice to the shaker, then shake well for about 10 seconds to chill and combine the flavors.
- Strain into your prepared glass over fresh ice.
- Top off with grapefruit soda for a sweeter drink or bubbly water for a lighter option.
- Add a grapefruit wedge and a jalapeño slice for a fun, zesty touch.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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