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Black Paloma

The Black Paloma is a bold, refreshing twist on the classic Paloma, blending the richness of coffee liqueur with the bright, citrusy notes of fresh grapefruit juice and tequila. Topped with soda, this cocktail offers a surprising fusion of flavors that’s both invigorating and smooth, perfect for any occasion.

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Black Paloma

Black Paloma

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Black, coffee liqueur, paloma, paloma variations, Tequila, tequila cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Run a grapefruit wedge along the rim of your glass, then dip it into salt to coat the edge.
  • Pour the coffee liqueur, tequila, and grapefruit juice into the glass.
  • Add ice, then top with club soda.
  • Stir gently to blend the flavors.
  • Garnish with a grapefruit slice and serve immediately.

Notes

Pro Tips
  • For a sweeter drink, add a touch of agave syrup to balance the bitterness of the grapefruit and coffee liqueur.
  • Use a high-quality coffee liqueur and tequila for the best flavor combination.
  • Chilling the glass before serving enhances the refreshing quality of the cocktail.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Black Paloma delivers an unexpected combination of flavors, with the deep, rich tones of coffee liqueur playing against the tart, fresh grapefruit juice. The tequila adds a warm, earthy depth, while the soda gives the cocktail a light, effervescent finish. The salted rim enhances the bright citrus notes, making each sip balanced and refreshing.

See also  Purple Paloma
Black Paloma
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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