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Cranberry Ginger Paloma

The Cranberry Ginger Paloma is a festive and flavorful twist on the classic Paloma. This cocktail combines the vibrant flavors of cranberry and grapefruit with the warmth of ginger beer, creating a refreshing drink that’s perfect for any occasion.

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Cranberry Ginger Paloma

Cranberry Ginger Paloma

Prep Time: 4 minutes
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Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, Cranberry Juice, ginger beer, Grapefruit Juice, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Rim a highball glass with a mixture of salt and cinnamon.
  • In a cocktail shaker filled with ice, combine the tequila, cranberry juice, grapefruit juice, and agave syrup.
  • Shake the mixture well to chill and blend the ingredients.
  • Strain the mixture into the prepared highball glass over fresh ice.
  • Top with ginger beer to finish the cocktail.
  • Garnish and enjoy!

Notes

Pro Tips

  • For an extra touch of flavor, use freshly squeezed grapefruit juice.
  • Adjust the sweetness by altering the amount of agave syrup to suit your taste.
  • Garnish with a slice of grapefruit or a few cranberries for a festive touch.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Cranberry Ginger Paloma is a delightful balance of tart and sweet with a spicy kick. The tequila provides a smooth, robust base, while the cranberry and grapefruit juices offer a refreshing tartness. The agave syrup adds a hint of sweetness, perfectly complemented by the warm, spicy notes of ginger beer. The salted and cinnamon-rimmed glass enhances the overall flavor profile, making this cocktail a truly memorable experience.

See also  Purple Rain Cocktail
Cranberry Ginger 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.

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