Cinnamon Cherry Paloma

A go-to in our house, this paloma riff features warming cinnamon and sweet cherries for a delightfully unexpected mix of flavors. Plus look at those stunning colors!


For the Cinnamon Simple Syrup

  • 6 whole cinnamon sticks
  • 1 c water
  • 1 c granulated white sugar

For the Cocktail

  • Small handful of red cherries, pitted and chopped
  • 0.5 oz cinnamon simple syrup
  • 3 oz fresh-squeezed grapefruit juice
  • 2 oz blanco tequila
  • 0.25 oz Luxardo cherry liqueur
  • Additional cherry for garnish


  1. To make the cinnamon simple syrup, combine the cinnamon sticks with the water and sugar, bring to a boil, and then reduce to a low boil. Boil until the mixture has reduced significantly and turned a light amber color. It should be thick enough to coat the back of a spoon. Keep an eye on it and don't let it go too far.
  2. Strain the simple syrup through a fine-mesh sieve to remove any wayward cinnamon stick bits.
  3. Put the simple syrup in a jar or container and chill it for several hours.
  4. Right in your serving glass, combine the cherries and cinnamon simple syrup. Give it a good muddle so the cherries release their sweet juice and beautiful color.
  5. Add a few large ice cubes to the glass.
  6. In a cocktail shaker, combine the grapefruit juice, tequila, and Luxardo with ice. Shake well.
  7. Strain into your serving glass, pouring gently so as not to completely mix the bottom and top layers.
  8. Garnish with an additional cherry (and maybe one of the cinnamon sticks you used to make the simple syrup!).
  9. Store any additional simple syrup in the fridge for up to a couple weeks.