Cantaloupe Paloma

I love a classic paloma with tequila, lime juice, salt, and grapefruit juice or grapefruit soda. It’s bright, tart and refreshing—everything a patio cocktail should be. Since I love palomas, I was curious how another summery flavor would taste, and cantaloupe in particular intrigued me. At first, I worried that a cantaloupe paloma wouldn’t have enough flavor, but boy, was I wrong.

It’s refreshing and sweet, and the lime helps the melon flavor shine. Just blend the fruit and then strain the juice, and you’ve got the base for a cocktail that tastes like the best version of summer in a glass. I used reposado tequila to add subtle warmth and complexity without overpowering the delicate melon flavor. Make a big batch of the juice ahead of time, and you’ll be a party hero.

Cantaloupe Paloma Ingredients

• Cantaloupe: Fresh, ripe cantaloupe is the main attraction here. Look for a ripe melon that’s heavy for its size with a sweet fragrance at the stem end. Precut cantaloupe from the grocery store works as well, just be sure its fresh, sweet and perfectly ripe.
• Tequila: Blanco tequila brings a clean refreshing flavor to many tequila drinks, but in this instance, I like reposado because it gives the drink a deeper, slightly earthy character that complements the sweetness of the melon. Either tequila can do the trick.
• Lime juice: Lime juice brightens the whole cocktail and gives it that classic paloma acidity. Freshly squeezed juice is preferred, but I won’t tell if you use bottled lime juice.
• Simple syrup: Simple syrup adds just enough sweetness to balance the tartness of the lime without masking the melon flavor. You can make your own by simmering equal parts sugar and water until the sugar is dissolved, or you can pick up a bottle at the grocery store.
• Club soda: Club soda gives the paloma its signature effervescence and lightens up the whole drink. Add it last, straight from the fridge, to keep those bubbles lively.
• Salt: Classic palomas have a salted rim that enhances every sip. Kosher or flaky sea salt both work well.
• Melon balls (optional): A skewer of cantaloupe balls is the ideal garnish. Plus it’s a snack at the end of your drink, which is always a win.

Directions

Step 1: Juice the cantaloupe

Add the canteloupe chunks to a high-powered blender with a splash of cold water. Puree them until they’re smooth, then strain the puree through a fine-mesh strainer. (This may take a few minutes.)

Measure out 2 ounces, and place the remaining juice in an airtight container. Store it in the refrigerator for another use, if needed.

Editor’s Tip: A full-size blender works better than an immersion blender. Don’t ask me how I know. Also, if you bought a whole cantaloupe instead of precut fruit, don’t forget to remove the seeds.

Step 2: Prep the glass

Moisten the rim of a highball glass with a lime wedge. Sprinkle salt on a plate, then dip the rim in salt. Fill the glass with ice.

Step 3: Shake the cocktail

Fill a cocktail shaker halfway full with ice. Add the 2 ounces of cantaloupe juice, the tequila, the lime juice and the simple syrup. Shake to cocktail until it’s chilled and frothy, 15 to 20 seconds. Strain it into the prepared glass.

Step 4: Top it with soda and the garnish

Finish the canteloupe paloma with a splash of club soda, and garnish it with cantaloupe balls.

Cantaloupe Paloma Variations

• Mix up your melons: Try this drink with honeydew juice for a more subtle sweetness, or turn up the sweetness with watermelon juice.
• Make it smoky: Replace the reposado with mezcal and rim your glass with smoked salt for a more complex, savory cocktail with a nice campfire edge. The smokiness plays surprisingly well with the sweet melon.
• Switch your sweetener: Agave syrup is a sugar alternative that’s a natural fit here since it’s already a classic pairing with tequila. It has a slightly more complex sweetness than simple syrup. Regardless of which syrup you use, feel free to play around with it, infusing it with herbs like sage and basil or even vanilla.
• Make it a mocktail: Skip the tequila and top the other shaken ingredients with extra club soda for a sparkling cantaloupe limeade that’s genuinely refreshing on a hot day. Add a little extra lime juice to compensate for the lost tartness.

How to Make Cantaloupe Palomas for a Group

These palomas are best made fresh, but you can combine the juices and tequila ahead of time and throw the mixture in the fridge to make a batched cocktail for parties. Juice and strain the cantaloupe up to two days in advance, and store the juice in an airtight container in the refrigerator. When it’s time to serve the cocktails, combine the cantaloupe juice, lime juice and simple syrup in a pitcher, then add the tequila and stir well. Shake individual portions with ice for the best texture, or pour the cocktail over ice and let guests help themselves. Always add the club soda to each glass to keep the bubbles bubbly.

Cantaloupe Paloma Tips

What’s the best way to make cantaloupe juice?

The blender method is the way to go. Cut ripe cantaloupe into chunks, add a small splash of water to keep things moving, and blend them on high until they become a completely smooth puree. Strain the puree through a fine-mesh sieve, pressing on the solids to extract every drop of juice. For an extra-smooth juice, line the strainer with a layer of cheesecloth. Half a cantaloupe yields about 6 ounces of juice, depending on the size of the melon.

What’s the best type of glass for a cantaloupe paloma?

A highball cocktail glass is the classic choice for a paloma because it’s tall enough to hold plenty of ice and club soda. If you don’t have highball glasses, a rocks glass or sturdy tumbler will work just as well for a more casual vibe.