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Pineapple Grapefruit Paloma

a close up of a glass cup on a table

From Joe Renaud, Beverage Director, Home Grown Cafe

Who doesn’t love spring? Warmer days with cooler nights, cold drinks, and BBQs with your friends. When I think of spring, I think of Palomas, the refreshing tequila-based cocktail complemented by fresh grapefruit and lime. But I also love pineapple and how sweet, yet tart, it is. I wanted to marry the two and make something refreshing and delicious. While I know the go-to tequila cocktail is the margarita, I encourage you to give this one a try.

Ingredients (for two beverages)

3 ounces Don Julio Blanco

6 ounces fresh grapefruit juice (or a whole grapefruit)

6 ounces fresh pineapple juice (or a whole pineapple)

1-ounce lime juice (or a whole lime)


Pineapple: Cut the crown off. This will give you an even surface for cutting. Cut a one-inch-wide cross-section below where the crown was. Remove the skin. If you have a juicer or press, juice the slice you just cut. If you don’t, use a muddler or buy pineapple juice.

Grapefruit: Cut the grapefruit in half. Using a hand press, juice one half of the grapefruit.

Build the cocktail in the shaker (See below)

Building the cocktail

Combine above in a large shaker, seal the shaker and shake hard.

Strain and pour your Paloma into two glasses of fresh ice.

Garnish (optional)

Take the crown of the pineapple and cut a leaf off for each glass.

Cut a pineapple wedge and place it on each glass.

Drink, enjoy, repeat!

Pineapple Grapefruit Paloma