Coconut Paloma

By Rebekah Peppler

Published Sept. 12, 2024

Coconut Paloma
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
8 hours 10 minutes
Prep Time
5 minutes
Cook Time
5 minutes, plus freezing
Rating
4(155)
Comments
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In this bright, hydrating take on the Paloma, coconut water is incorporated two ways: in the shaker alongside tequila, grapefruit and lime juice, and in the ice the final drink is poured over. As the ice cubes melt, they infuse the drink with coconut-forward flavor. Use any extra ice cubes in the next morning’s cold brew coffee, iced tea or another chilled drink.

Featured in: Your Drinks Are Missing a Key Ingredient: Coconut Water

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Ingredients

Yield:2 drinks
  • 4ounces organic coconut water, plus more for making ice cubes
  • Ice
  • 1½ ounces blanco tequila
  • 1½ ounces fresh grapefruit juice
  • ½ounce fresh lime juice
  • ½ounce simple syrup (see Tip)
  • 1ounce soda water
  • Grapefruit wedge or lime wheel, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

89 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 67 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    The night before you plan to serve this drink, prepare your coconut water ice cubes: Pour some coconut water into an ice cube tray to prepare the desired amount, cover and freeze until solid.

  2. Step 2

    When ready to enjoy your drink, fill a Collins or highball glass with coconut ice cubes.

  3. Step 3

    Add standard ice cubes to a cocktail shaker along with the 4 ounces coconut water, the tequila, grapefruit juice, lime juice and simple syrup. Cover and shake until cold, then strain into the glass.

  4. Step 4

    Top with soda water, garnish with the grapefruit wedge or lime wheel, and serve.

Tip
  • If you don't want to make simple syrup, add 1½ teaspoons sugar and 1½ teaspoons water to the shaker in Step 3, and proceed as usual.

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Ratings

4 out of 5
155 user ratings
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Comments

Alex

If there's only 1 1/2 ounces of tequila this yields 1 drink. 1 drink.

H.L.

This was tasty, but the ice cubes are a bit viscous. I would use a mix of regular and coconut water ice cubes next time. I used Topo Chico instead of seltzer water and recommend it highly.

Sarah

I didn't make the special ice cubes but the rest of it was great. I made it both with and without the simple syrup and it was just as good without it. Also substituted with vodka once and that was good, too.

ScottsdaleBlonde

Skipped the ice cubes, but this was still delish! Hand squeezed my own grapefruit from our tree, then made grapefruit simple syrup with the leftover pulp. Super fresh, this was a great summer cocktail!

Michele C

This was ok. . .I tried a few commenters' suggestions and didn't bother with the coconut water cubes and added raw sugar. My final assessment- tequila, grapefruit and coconut water make a pretty refreshing drink without any extra prepping.

JDM

Agree with @Alex! This is one drink. Made my first drink and was not hugely wowed…made my second (in NYTCooking world, that would be numbers 3 and 4…!) and instead used raw sugar. Yes! That’s what’s missing! No, really! Keeper!

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