Coconut Paloma

Well... perhaps not surprisingly, I'm back with another paloma! In case you're new to this blog, the paloma is one of my favorite cocktails. Up this time is a tropical-inspired version that uses coconut rum in addition to tequila. It's fun, unique, and will take you on a mini tropical vacation, even if you're just in your own kitchen.

Have you made a paloma before? If not, I really hope you'll try this one! It's a classic cocktail involving tequila and grapefruit. I love them because they're refreshing, well-balanced, and usually less sweet than a margarita. Plus they're a blast to vary seasonally! Last summer I made this Blueberry Ginger Paloma, and then in the fall I did a Cinnamon Cherry Paloma. I'm seriously contemplating a "paloma of the month" calendar... what do you think??

This one brings all sorts of tropical flair to the table with the addition of coconut rum. It's a delightfully unexpected pairing, and speaks to the fact that I've really been getting excited about tequila-rum combinations lately.

Of course I used Koloa's Coconut Rum because it's my absolute favorite! I can't recommend it highly enough. The sweet, coconutty rum is the perfect match for tequila, and they really do both bring out the best in one another. I like to use a blanco tequila with citrusy or floral notes to ensure the flavors go perfectly with one another.

The grapefruit element of a paloma is interpreted differently by different people. While some mixologists prefer grapefruit soda, I'm all about the pure, fresh-squeezed grapefruit juice. There's really nothing like it, and the bitterness is delightful alongside the sweet notes of the rum. Buy yourself a few whole grapefruits and juice them, it's 100% worth it.

You've undoubtedly noticed by now that I served my cocktail in a grapefruit. It just seemed like the right thing to do! Serving it in a hollowed-out grapefruit takes this totally over the top and makes it celebration-worthy, although it would work equally as well in your favorite margarita glass.

Want to do a fun rim? I used unsweetened coconut flakes to stay on-theme. Otherwise, I'd choose a sugared rim over a salted rim because you already have some bite from the grapefruit (which isn't the case in a margarita). But do what you love! Some pink sugar would be really fun too.

As a side note, although this is a cocktail I've made many times before, I photographed it this past winter while we were on Kaua'i. The big grapefruit that serves as my glass was home-grown by our friends who we visit there, and the mini grapefruit (yes indeed, that's what those little slices are- baby grapefuits!) came from the self-serve fruit stand up the road. The grapefruits on Kaua'i are incredible, and I love to use them in sweet dishes, savory dishes, and of course cocktails.

I love that this cocktail can transcend seasons. Everyone needs some tropical flair during the winter, right?? It would be great all winter long because the citrus is so good then, or great all spring and summer when most people (haha not me, I love them year-round) tend to think about margaritas and their relatives.

I think this cocktail is excellent proof that tequila and rum should be friends more often. They make total sense together in my mind, although I think that's because I do a lot of Mexican-Pacific fusion food and cocktails. If you're skeptical of that combination, this paloma riff will surely convince you.

Cheers! Let's clink glasses (or hollowed-out grapefruits?) and celebrate with some coconut palomas and tropical guacamole!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Koloa Rum. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Loving this tequila + coconut rum concept? I also use it in my Blackberry Coconut Margarita, which is so fun for summer BBQs.

Thoughts About Ingredients
(These are just suggestions, since rogue is more fun than recipe)

  • 3 oz unsweetened grapefruit juice
  • 1.5 oz blanco tequila. I prefer blanco in palomas so that the tequila doesn't interfere with the color of the drink. Go for something citrusy.
  • 1 oz coconut rum. You guys know I love Koloa beyond all else!
  • Grapefruit slices for garnish
Thoughts About Method
(These are just suggestions, be creative and make it yours)
  1. Rim your serving glasses (or grapefruits!) as desired.
  2. Add a few large ice cubes to each glass.
  3. In a cocktail shaker, combine the grapefruit juice, tequila, and coconut rum. Add ice and shake.
  4. Strain into your serving glass.
  5. Garnish with grapefruit slices.


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