For those that aren’t a huge fan of tequila (like me), this cocktail is delicious and moreish and well worth a try.  A Paloma is traditionally made with grapefruit juice, tequila and lime, but I love this variation that features a hint of rose water, simple syrup and Prosecco or Champagne.  You can adjust the measures to suit your tastes and the rosewater adds a lovely floral element.

A word of warning – use the rose water sparingly.  Just a drop or two will enhance the other flavours of the cocktail, as a little goes a long way.  Being heavy handed will leave you with a cocktail that tastes like soap!

This recipe makes 1 serving.  To make it, you will need:

  • 150 mls fresh grapefruit juice
  • 60 mls Tequila
  • 15 mls Simple syrup*
  • 1 – 2 drops of Rosewater
  • Juice of half a lime
  • Prosecco or sparkling wine
  • Ice
  • Edible flowers and grapefruit slice for garnish



  • Combine grapefruit juice, tequila, simple syrup, lime juice and rosewater in a cocktail shaker. 
  • Add ice and shake to combine
  • Pour into a champagne flute or coupe glass, and top with Prosecco (you can also use sparkling wine or Champagne).
  • Garnish with a grapefruit slice and/or edible flowers

*To make simple syrup:

  • Add equal parts sugar and water (e.g one cup sugar, one cup water) to a small saucepan over a low heat for about 10 minutes
  • Gently stir the mixture until it dissolves and forms a slightly runny syrup that’s about half the original volume
  • Once the syrup is ready, let it cool before adding to your cocktail mixture. If you’re making a large batch, strain it into a jar and seal the lid tightly. Pop it in the fridge, it will keep for about a month.

Image credit: Craft & Cocktails