There are summer cocktails that feel like artifacts—iced-down and over-muddled, too much syrup, too little grace. And then there’s the Paloma Spritz: a drink so deceptively simple, so crystalline in its execution, it feels like something that just happened. Like a breeze off the ocean, like a found poem, like the light caught in a champagne flute at 6:47 PM in July. This isn’t just a drink—it’s a minor act of seasonal transcendence, built on the back of Tequila Don Julio Blanco, fresh citrus, and that airy effervescence only sparkling wine can deliver.
A cousin of the Paloma, that most grapefruit-glorious of tequila cocktails, and an affectionate nod to the Italian spritz, the Paloma Spritz is the sort of drink that refuses to take itself too seriously. But it’s no slouch in the flavor department. This is a cocktail that’s crisp, tart, effervescent—and, crucially, just boozy enough to turn up the volume on a summer afternoon without knocking you into nap territory.
Why the Paloma Spritz Works
Let’s start with Tequila Don Julio Blanco—a spirit known for its balance, clarity, and the kind of peppery-citrus finish that makes bartenders reach for it when they want their drinks to sing. It’s not aged. It doesn’t need to be. Its youthful brightness gives the spritz its backbone, allowing the grapefruit juice (fresh only, please—none of that bottled bitterness) to riff with its tangy, acidic melody.
A squeeze of lime juice (.7 ounces, to be exact) brings high-frequency brightness. Then comes the agave syrup, that amber nod to tequila’s botanical roots. It’s sweet, but not saccharine—a measured half ounce to bind the citrus without dulling it.
And then, just as the drink threatens to get too grounded, too serious, you top it with three ounces of sparkling wine. Cava, Prosecco, or even a Brut Champagne if you’re feeling reckless with your paycheck. The bubbles lift everything—flavor, mood, posture.
How to Make the Paloma Spritz
Here’s the step-by-step alchemy:
Ingredients
- 1.5 oz Tequila Don Julio Blanco
- 1 oz fresh grapefruit juice
- 0.7 oz fresh lime juice
- 0.5 oz agave syrup
- 3 oz sparkling wine
Method
- Add the tequila, grapefruit juice, lime juice, and agave syrup to a cocktail shaker.
- Add ice and shake until the tin feels cold and your fingers start to resent you.
- Strain into a salt-rimmed glass filled with ice (the salt is optional, but highly encouraged—it grounds the citrus and tequila with savory tension).
- Top gently with sparkling wine.
- Garnish with a grapefruit half-wheel, which will float like a citrus halo.
When to Drink It
Anytime the temperature hits 78°F and someone mentions a patio. It plays just as well beside a rooftop pool as it does in a cramped Brooklyn backyard with string lights and a Bluetooth speaker. The Paloma Spritz isn’t just a summer cocktail—it’s a lifestyle shorthand. Light, layered, a little glamorous. And it doesn’t ask much of you. Just fresh juice, decent tequila, and a willingness to enjoy the moment.
It’s not complicated. It’s just perfect.
For more cocktail inspiration and to explore Don Julio’s full range, visit the brand’s official website.
