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Three perfect Paloma and taco pairings for Cinco de Mayo

We've teamed up with Fever-Tree to bring you three delicious cocktail recipes, paired with tasty taco recommendations
Fever-Tree Sparkling Pink Grapefruit
Photograph: Fever-Tree
Written by Time Out. Paid for by Fever-Tree
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Dreaming of celebrating Cinco de Mayo, cocktail in hand? Just because you're at home, doesn't mean you have to miss out on the festivities. Thanks to Fever-Tree, makers of premium mixers using naturally sourced ingredients, you can create top-quality cocktails. We've teamed up with Fever-Tree to invite three cocktail experts to put their own twist on the classic Paloma using Fever-Tree Sparkling Pink Grapefruit: a soda which uses hand-picked pink grapefruits from Florida. It's incredibly refreshing made with real juice and only 30 calories per bottle—what more could you want? 

Below, you'll find three Paloma recipes to make at home. On top of that, we've asked our editors in three cities to recommend their favorite tacos to go with each cocktail. 

You can order Fever-Tree mixers like Sparkling Pink Grapefruit online through Amazon, FreshDirect or Drizly or find it at many local stores.

Did you know we're running a Cinco de Mayo-themed trivia night on May 5? Here's all the info.

For more Fever-Tree cocktail recipes, try these six simple yet delicious drinks you can create at home with any spirit.

Cocktail recipes and matching tacos

Spicy Honey Paloma

Spicy Honey Paloma
Spicy Honey Paloma
Photograph: Time Out New York

Natalie Migliarini (@beautifulbooze) creates a Paloma with a spicy kick.

You'll need:
1.5 oz reposado tequila
.5 oz honey syrup
.5 oz lime juice
1 jalapeño pepper
A pinch of salt
1 grapefruit
Fever-Tree Sparkling Pink Grapefruit

How to make it:
Combine tequila, honey syrup and lime juice 
Add three slices of jalapeño pepper and muddle
Add ice and shake
Top off the Paloma with Fever-Tree Sparkling Pink Grapefruit and stir
Garnish with grapefruit peel and a few extra slices of jalapeño pepper

Taco pairings


Chicago

Birria taco, Birrieria Zaragoza
Morgan Olsen, Editor of Time Out Chicago says:
'Melt-in-your-mouth tender goat meat and handmade tortillas are the perfect match for a paloma that's packed with notes of bright grapefruit and a hint of sticky-sweet honey.'

New York

Mole taco, Boca Santa
Bao Ong, Food and Drink Editor at Time Out New York says:
'The sweetness of this honey-filled take on the paloma balances the smoky mole taco filled with  roasted potatoes, caramelized onions, queso fresco, pepita seeds and radish.'

Miami

Mahi taco (black bean pico, cabbage and Caja aioli), Caja Caliente
Virginia Gil, Editor of Time Out Miami says:
'The ingredients in this Paloma remind us of a tropical ceviche. So if we’re thinking tacos, a seafood version like Caja Caliente’s mahi with locally caught fish would stand up nicely to the citrusy spice in the drink.'

Snappy Paloma

Snappy Paloma
Snappy Paloma
Photograph: @gardencocktails

Stacie (@gardencocktails) puts edible flowers from her balcony in her ginger-packed Paloma.

You'll need:
1 one-inch section of ginger
2oz tequila 
Several mint leaves
1 lemon
Pinch of salt
Edible flowers
Fever-Tree Sparkling Pink Grapefruit

How to make it:
Blend ginger and tequila
Strain into cocktail shaker
Add mint, and muddle
Add fresh lemon juice
Shake with ice
Strain into glass rimmed with salt
Top with Fever-Tree Sparkling Pink Grapefruit

Taco pairings


Chicago

Potato and poblano taco, Antique Taco
Morgan Olsen, Editor of Time Out Chicago says:
'Pair this herbaceous, citrus-packed cocktail with a taco that's firmly rooted in the earth, with tender poblanos and potatoes, melty queso sauce, chipotle crema, crispy carrots and zingy scallions.'

New York

Al pastor tacos, Tacombi
Bao Ong, Food and Drink Editor at Time Out New York says:
'This vibrant cocktail would pair perfectly with Tacombi's no-fuss take on the ultimate street taco teeming with juicy marinated pork topped with cilantro, onions and roasted pineapple.'

Miami

Camaron tacos (spice-rubbed shrimp on red cabbage slaw), Taquiza
Virginia Gil, Editor of Time Out Miami says:
'Simple but intense, the plump, spicy shrimp pair up perfectly with the sharpness of the fresh ginger in this straightforward, boozy drink.'

Paloma with Bells On

Paloma with Bells On
Paloma with Bells On
Photograph: @spiritedla

Hannah Chamberlain (@spiritedla) adds bell pepper and ginger liqueur for her take on the classic Paloma.

You'll need:
2 oz bell pepper-infused tequila
.5 oz lime juice 
.5 oz ginger liqueur
1 bell pepper
Fever-Tree Sparkling Pink Grapefruit

How to make it:
Add tequila to a highball glass filled with ice 
Add lime juice and ginger liqueur
Fill to the brim with Fever-Tree Sparkling Pink Grapefruit
Stir to combine the ingredients
Garnish with a piece of bell pepper

Taco pairings


Chicago

Charred squash taco, Rojo Gusano
Morgan Olsen, Editor of Time Out Chicago says:
'Savory meets sweet when you pair this bell pepper-infused paloma with a vegetarian taco that highlights sweet charred squash, salsa arbol, crispy pepitas, queso fresco and spinach.' 

New York

Pastrami tacos, Empellón
Bao Ong, Food and Drink Editor at Time Out New York says:
'The mustard seed salsa drizzled atop the hearty pastrami taco gets another infusion of gentle heat from the ginger liqueur in this refreshing bell pepper-infused paloma.'

Miami

Duck carnitas taco, Coyo Taco
Virginia Gil, Editor of Time Out Miami says:
'You’ll want lots of acidity to cut through the richness of the crispy duck and this citrus-packed cocktail doubles down on the tartness with both lime and grapefruit. Yum.'

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