Juicy Peach Paloma

A bubbly, fresh Paloma is a perfect cocktail to enjoy during those dog days of summer (especially here in Charleston, let me tell you). My spin on the classic version – this Juicy Peach Paloma – swaps sweet peach nectar in for the traditional grapefruit, a nod to summer’s favorite fruit (okay, my favorite summer fruit). Be sure to use lots of fresh lime to help balance that sweet peach juice, and top with bubbly soda water for a truly refreshing summer sipper.

Peach Paloma: What you’ll need:

This is really meant to be a roadmap, as I don’t typically measure things when I make cocktails (though it’s probably good to measure). Taste what I’ve got here, and then just tweak a little to suit your tastes. As I’ve mentioned, even though this is a peach cocktail, I think it’s the fresh lime juice that makes it. This sweet-leaning drink needs a good hit of acid to make it all work. Plus the bubbles and salty rim show up for that same end as well.

INGREDIENTS

1-ounce freshly squeezed lime juice plus a lime wedge for the rim

2 ounces tequila blanco

2 ounces peach nectar

Soda water to finish (or any flavored bubbly water – I like grapefruit or raspberry-lime)

GARNISH SUGGESTIONS: Fresh peach and lime slices and crunchy sea salt, for garnishing

Peach Paloma Cocktail Recipe: How to Make It

DIRECTIONS

Run a cut lime wedge around the rim of a rocks glass and dip into some crunchy salt to create a salted rim (optional). Fill the glass with ice. 

Add ice to a cocktail shaker followed by the tequila, lime juice, and peach nectar. Put the lid on and shake vigorously until icy and super cold. Pour into the glass and top with some soda water. Garnish with a fresh peach slice.

Alternative Suggestions: Try a Peach-Hibiscus Paloma!

So, traditionally speaking, and Paloma has a little bit of simple syrup going on. This serves to help balance the lovely bitterness of the grapefruit juice, and it plays its part beautifully However, in my peach version here, we don’t really need it because the peach nectar is naturally so sweet. There really is no bitterness to balance in this drink.

That said, there is some sweetness to balance, so I like to lean into the lime – which is a traditional component of a Paloma. I actually double the amount in a standard paloma cocktail recipe (I rarely measure) and find that the acid helps play off that sweet peach really nicely. What’s more – the salty rim (optional but highly recommended) also serves to balance.

Sometimes, I will get a little fancy with things and add a bit of rosy-hued hibiscus simple syrup to the drink. This is one of those things that sounds like a bigger deal than it is. It’s just equal parts sugar and water boiled with tea bags. That’s it. Once it’s cooled, you can use it in drinks and it’s LOVELY. But again, it’s half sugar so of course very sweet.

If you want to use it in this cocktail, I’d suggest going heavier on the lime and using a plain soda water, as opposed to the flavored varieties I suggest.

How to Make Hibiscus Simple Syrup (a totally optional addition, for color and a sweet boost)

To make hibiscus simple syrup, bring 1 cup water, a healthy pinch of salt, and 1 cup sugar to a boil in a small saucepan. When the sugar has fully dissolved, add three hibiscus tea bags to the pan, and let it steep until fully cooled. This will keep in the fridge in a covered container for up to two weeks.

If you like the looks of this Peach Paloma Cocktail Recipe, then you might also enjoy:

Southern Milk Punch

Salted Apple Butter Dark & Stormy

Cherry Limeade Smash

Cranberry Vanilla Old Fashioned

Print