I have a habit of overcomplicating cocktails when I first start making them at home. I think I need ten ingredients, a fancy shaker, maybe even a backstory. Then I end up tired before anyone even takes a sip.

This blood orange paloma is the exact opposite of that energy. It looks like I tried really hard, but secretly it comes together fast and doesn’t ask much from me.

I started making it during citrus season one year when I bought way too many blood oranges because they were pretty. I had no plan. Just a bowl of ruby colored fruit staring at me from the counter.

Turns out, that accidental purchase became one of my favorite drinks ever.

A classic paloma is already bright and refreshing, but the blood orange version feels a little deeper, a little moodier, like the winter cousin that still knows how to party. It has that sweet-tart thing going on, plus a gentle kick of ginger that makes it feel cozy without being heavy.

I make this when friends come over. I make it when I want to celebrate something small. I also make it when dinner was chaotic and I just need five quiet minutes with a really good drink.

Ingredients I Used for the Recipe

• 4 oz tequila blanco - This is the backbone of the drink. Clean, crisp, and lets the citrus shine instead of overpowering it.
• 3 oz freshly squeezed blood orange juice - The star. It gives that gorgeous color and a flavor that’s sweeter and slightly berry-like compared to regular oranges.
• 1 oz freshly squeezed lime juice - Adds brightness and keeps everything from tasting flat. Fresh juice really matters here.
• 1 oz ginger simple syrup - This brings warmth and a soft spice that balances the citrus. It’s subtle but makes the drink feel special.
• 8 oz grapefruit soda, chilled - The fizz. This gives the paloma its signature bubbly lift and light bitterness.
• ¼ cup water - Used to make the simple syrup.
• ¼ cup granulated sugar - Sweetens the syrup and smooths out the tartness.
• ½ inch knob fresh ginger, peeled and smashed - Infuses the syrup with that gentle heat you can’t get from powdered ginger.
• Ice - Lots of it. This drink should be very cold.
• Blood orange slices or lime wedges - For garnish and a little extra aroma when you take a sip.

How to make Starbucks Medicine Ball Recipe?

Step 1 - Make the Ginger Simple Syrup

I start here because it needs a few minutes to cool. In a small saucepan I combine the water, sugar, and smashed ginger.

I let it simmer gently while stirring until the sugar dissolves. It smells incredible already, like citrus season and a cozy kitchen collided.

Step 2 - Let It Steep

Once it’s off the heat, I leave the ginger sitting in the syrup for about 15 minutes. This is where the flavor really builds.

I used to rush this step and the difference was noticeable, so now I just let it do its thing while I prep everything else.

Step 3 - Strain and Cool

I strain out the ginger using a fine mesh sieve and set the syrup aside to cool. You can make this ahead and keep it in the fridge for about a week.

Honestly, I often double it because it’s amazing in iced tea too.

Step 4 - Juice the Citrus

I squeeze the blood oranges and limes fresh. It takes a little effort, but bottled juice just doesn’t taste the same.

Fresh juice has this brightness that makes the cocktail feel alive instead of dull.

Step 5 - Shake the Base

In a cocktail shaker I combine tequila, blood orange juice, lime juice, and ginger syrup. Then I add ice and shake for about 30 seconds.

I used to under-shake drinks because I thought it didn’t matter. It does. You want it really cold.

Step 6 - Build the Drink

I fill glasses with ice, strain the shaken mixture over it, and top everything with chilled grapefruit soda.

The fizz wakes the whole drink up. That’s when it finally feels like a paloma.

Step 7 - Garnish and Serve

I add a slice of blood orange or a lime wedge. Sometimes both if I’m feeling dramatic.

Then it’s ready. Bright, sparkling, and way prettier than the amount of effort I actually put in.

When I’m Making These for More Than Just Myself

If people are coming over, I skip the individual shaking and make a big batch base instead. I mix the tequila, juices, and syrup in a pitcher ahead of time and keep it chilled.

Right before serving, I add the grapefruit soda so it stays fizzy. That one move makes it taste freshly made even if I prepped hours earlier.

This is also easy to turn into a mocktail. I just leave out the tequila and add a little extra blood orange juice or sparkling water. No one feels left out, which I care about more now than I used to.

I learned the hard way that having one inclusive drink option changes the whole mood of a gathering. People relax more. Nobody has to ask for something different.

You can even prep the citrus juice a couple days ahead. I store it in a sealed container in the fridge and it holds up beautifully.

Tips

Use fresh citrus. I know I already said it, but this is the difference between a good drink and one you keep thinking about later.

Let the ginger steep longer if you like more spice. I sometimes forget about it and come back 25 minutes later, and honestly it’s even better.

Chill your soda before using it. Warm soda kills the vibe fast and melts your ice.

If blood oranges aren’t in season, you can still make this with regular orange juice plus a splash of grapefruit juice. It won’t be identical, but it’s still delicious.

Try a salted rim if you want a more classic feel. I like mixing flaky salt with a tiny bit of orange zest.

Don’t overthink the measurements once you’ve made it once. This is a forgiving drink. Taste and adjust.

And always add the soda last. I made the mistake of shaking it once. Never again. Learn from me.

Why This One Stays in My Rotation Year After Year

There are drinks I try once and forget about. This isn’t one of them.

I keep coming back to this blood orange paloma because it hits that balance I’m always chasing. It’s refreshing but not summery-only. It’s cozy but not heavy. It works in December and somehow still feels right in April.

It also looks beautiful without needing fancy tools or complicated garnishes. That matters to me more these days. I want things that feel a little special without turning into a project.

Every time I make it, someone asks what’s in it. Then they’re surprised when I tell them how simple it really is.

That’s my favorite kind of recipe. The kind that feels impressive but fits into real life.

So now when I see blood oranges at the store, I don’t hesitate. I grab a bag, already knowing exactly what I’m going to make when I get home.