Big-Batch Grapefruit Ginger Paloma Recipe

A pitcher cocktail should make a gathering easier, not turn the host into a full-time bartender. This big-batch grapefruit ginger Paloma combines tequila, tart citrus, warm ginger syrup, and a lively sparkling finish in one make-ahead recipe for eight.

Recipe at a glance

• Prep: 15 minutes
• Chill: 1 hour
• Total: 1 hour 15 minutes
• Yield: 8 drinks

Equipment

• Large pitcher with at least a 2-quart capacity
• Liquid measuring cups
• Citrus juicer
• Long spoon
• Knife and cutting board
• Eight highball or rocks glasses

Ingredients

• 2 cups blanco tequila
• 2 cups 100% pink grapefruit juice
• 3/4 cup fresh lime juice
• 1/2 cup ginger syrup
• 1 cup cold water
• 1/4 teaspoon kosher salt
• 2 cups chilled grapefruit sparkling water
• Ice, for serving
• Thin grapefruit half-moons and lime wheels, for garnish

How to make a big-batch grapefruit ginger Paloma

1. Mix the still base. Whisk the tequila, grapefruit juice, lime juice, ginger syrup, cold water, and salt in a large pitcher until blended.
2. Chill. Cover and refrigerate the still base for at least 1 hour, or up to 24 hours.
3. Add the bubbles. Immediately before serving, gently stir in the chilled grapefruit sparkling water.
4. Pour and garnish. Fill eight glasses with ice, divide the Paloma among them, and garnish with grapefruit and lime.

Tips for a bright, bubbly batch

• Start cold. Chill the tequila, juices, water, and sparkling water before mixing so the pitcher needs less time to cool.
• Taste before adding bubbles. Sample the fully chilled still base. It should taste slightly concentrated because the sparkling water and serving ice will soften it.
• Stir gently. Once the sparkling water goes in, one slow stir is enough to combine the pitcher without knocking out too much carbonation.
• Keep the ice in the glasses. Adding ice to the pitcher can over-dilute drinks that sit for more than a few minutes.

Make-ahead and storage

Mix the tequila, grapefruit juice, lime juice, ginger syrup, water, and salt up to 24 hours ahead. Cover the pitcher and keep it refrigerated. Add the sparkling water and garnishes only when you are ready to serve.

If the finished Paloma is left over, cover and refrigerate it. The flavor will hold, but the drink will gradually lose its fizz, so it is best enjoyed the same day.

Frequently asked questions

Can I use fresh grapefruit juice?

Yes. Strain freshly squeezed grapefruit juice before measuring it so excess pulp does not collect in the pitcher.

Can I make this Paloma less sweet?

Use unsweetened grapefruit juice and unsweetened grapefruit sparkling water. For the first batch, keep the ginger syrup at the listed amount so the citrus and dilution stay balanced; adjust a future batch only after tasting the fully chilled drink.

Can I make a zero-proof version?

A zero-proof tequila-style spirit can replace the blanco tequila measure for measure. Taste the chilled base before adding sparkling water because sweetness and acidity vary by brand.

Can I double the recipe?

Yes. Divide a double batch between two large pitchers so each one is easy to chill, stir, and pour without overflowing.

Prepare clean grapefruit half-moons and lime wheels on the Astercook 4-Piece Carbonized Bamboo Cutting Board Set with Holder; its juice groove helps contain citrus drips during garnish prep.

This recipe contains alcohol and is intended for adults of legal drinking age. Please enjoy responsibly.