Winter Paloma
A cold-weather twist on the Mexican classic: warm grapefruit, cinnamon syrup and tequila served in a stemmed glass with a salted rim.
Ingredients
- 50 ml blanco tequila
- 100 ml fresh pink grapefruit juice — gently warmed
- 15 ml fresh lime juice
- 15 ml cinnamon syrup
- 1 pinch flaky sea salt — plus extra for the rim
- 1 grapefruit twist — to garnish
Method
- Wet the rim of a stemmed glass with a grapefruit wedge and dip in flaky sea salt.
- Warm the grapefruit juice in a small saucepan over a low heat until just steaming, not boiling.
- Pour the warm grapefruit juice, lime juice and cinnamon syrup into the glass and stir gently.
- Add the tequila, stir once more and finish with a pinch of sea salt.
- Garnish with a long grapefruit twist and serve immediately.
How to serve
- Glassware
- Stemmed coupe or wine glass
- Serve temperature
- Warm
- Garnish
- Grapefruit twist and salted rim
The Paloma is Mexico’s everyday tequila long drink, usually served cold and fizzy on a sunny afternoon. The Winter Paloma keeps the grapefruit and salt that make the original so moreish, but trades the chill and the soda for gently warmed juice and a whisper of cinnamon. The result feels familiar yet completely seasonal: tart, savoury and quietly spiced, with the saline rim cutting through every sip.
The key is restraint with the heat. Grapefruit juice turns bitter and metallic if it boils, so warm it just to the point where steam rises from the surface. That gentle temperature opens up the citrus oils without dulling the acidity, and lets the cinnamon syrup melt evenly into the drink.
Tips
Use a heavy-bottomed saucepan and keep the heat low; thirty seconds too long can flatten the flavour. If your grapefruits are very tart, lift the syrup to 20 ml rather than reaching for extra sugar at the end. A flaky sea salt such as Maldon is worth the small splurge here, because the crystals cling to a damp rim far better than table salt and give a cleaner finish on the lip.
Variations
Swap the cinnamon syrup for a rosemary syrup if you want a more herbal, almost piney profile. For a smokier serve, replace half the tequila with mezcal, which sits beautifully against warm citrus. A few dashes of grapefruit bitters lift the aroma further and make the drink feel a touch more grown up.
Serving
A small coupe or a short wine glass holds the warmth without scorching the hand. Serve straight after building and drink while the glass is still pleasantly warm to the touch, ideally with something salty alongside such as roasted almonds or aged cheese.
Frequently asked questions
Can I use bottled grapefruit juice?
Fresh juice is best for brightness, but a good unsweetened pink grapefruit juice works in a pinch. Avoid anything labelled grapefruit drink.
Which tequila should I choose?
A clean blanco lets the grapefruit shine, but a young reposado adds a gentle vanilla note that pairs nicely with the cinnamon syrup.
How do I make cinnamon syrup at home?
Simmer 200 g sugar with 200 ml water and two cinnamon sticks for ten minutes, then cool and strain. It keeps for two weeks in the fridge.
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