Korean Paloma

The Korean Paloma brings a spicy-sweet twist to the classic with gochujang syrup and mandarin liqueur. The bold kick from the chili pairs surprisingly well with citrus and grapefruit soda, giving you a bright, fizzy drink with just enough heat to keep things interesting. Inspired by punchdrink.com.

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Tasting Notes

The Korean Paloma opens with bright, citrusy notes from the grapefruit soda and lime juice, immediately followed by a warm, savory heat from the gochujang syrup. The mandarin liqueur adds a mild sweetness with a subtle orange finish, rounding everything out. It’s both refreshing and complex offering a crisp, slightly spicy drink that keeps your attention without overwhelming. The tequila holds it all together, giving the drink a steady base. Overall, it’s bold but balanced, with flavor that’s interesting from start to finish.

Equipment and Glassware

You won’t need anything fancy to make a Korean Paloma. A jigger helps with accurate measuring, and a shaker or mixing glass is useful for combining the syrup, juice, and liquor. A citrus press is great for squeezing fresh lime juice, but a fork or spoon works in a pinch. Use a bar spoon to stir if you’re not shaking. A highball or Collins glass is best for serving, but any tall glass will work fine. Just make sure you’ve got plenty of ice and a sharp knife for slicing the garnish.

Ingredients

• 1.25 oz tequila
• 0.5 oz gochujang syrup
• 0.5 oz mandarin liqueur
• 0.5 oz lime juice
• Grapefruit soda, to top
• Garnish: grapefruit slice

Instructions

• Add tequila, gochujang syrup, mandarin liqueur, and lime juice to a cocktail shaker filled with ice.
• Shake until well chilled, about 10–15 seconds.
• Strain into an ice-filled glass.
• Top with grapefruit soda and stir gently to combine.
• Garnish with a slice of grapefruit.

Pro Tips

• Use fresh lime juice bottled versions can dull the drink.
• Taste your gochujang syrup before adding; some batches are spicier than others.
• Rim the glass with chili salt or Tajín for an extra punch.
• Use chilled soda to help keep the drink crisp and cold.
• Shake lightly if your grapefruit soda is especially bubbly.
• If you prefer less heat, reduce the syrup to ¼ oz.
• Try different grapefruit sodas to see which one pairs best with your syrup.

When to Serve

This Korean Paloma works well in warmer weather or anytime you want something refreshing but with a bit of spice. It’s a great choice for summer barbecues, rooftop drinks, or casual gatherings where you want to serve something slightly different from the usual go-to cocktails. Because it’s fizzy and easy to sip, it’s also good for happy hour or a weekend lunch. It pairs nicely with grilled meats, fried snacks, or spicy Korean-style appetizers. Serve it chilled, right after making, so the bubbles stay fresh.

Which Liquor Brands to Choose

• Tequila: Espolòn, Olmeca Altos, or El Tesoro (for good quality without being too sweet)
• Mandarin liqueur: Mandarine Napoléon, Giffard Mandarine, or Grand Marnier Cuvée Louis Alexandre
• Grapefruit soda: Fever-Tree, Q Mixers, or Jarritos (for more natural flavor)
• Optional (Gochujang Syrup): Make your own by mixing gochujang, sugar, and water—or check specialty Asian markets for ready-made versions

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• Hibiscus Paloma
• Spicy Mango Michelada
• Spicy Paloma
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