The Paradiso Paloma was first created and served by Top Hat Provisions founder Shane McKnight to more than 120,000 guests in one weekend at Bottlerock Music Festival in 2018. Light, refreshing, and tropical, it drinks like a foodie vacation in a glass.
This farm to glass riff layers Tequila or Mezcal with fresh lime, bittersweet Aperol, crisp fresh pressed jicama juice*, and bright citrus bubbles from Top Hat Sparkling Grapefruit Soda.It’s clean, modern, and insanely crushable — perfect for festivals, backyard hangs, and vacation-mode home bartending.
Method
- Rim a tall glass with chile salt (optional) and fill with ice.
- Add 1.5 oz Tequila, Mezcal, or Zero Proof Agave Spirit.
- Add 0.5 oz fresh lime juice.
- Add 1 oz fresh pressed jicama juice*.
- Add 0.5 oz Aperol (or Zero Proof Aperitivo Alternative).
- Top with 4–6 oz Top Hat Sparkling Grapefruit Soda.
- Stir gently to keep the bubbles fresh.
- Garnish with jicama slices, citrus, and chile salt.
Pro move: Crushed ice plus a long jicama spear takes this drink straight to beach-bar territory.
How To Make Fresh Pressed Jicama Juice*
Jicama juice gives the Paradiso Paloma its crisp, refreshing backbone. Here’s an easy way to make it at home:
- Peel a large jicama completely and cut into chunks.
- Run the chunks through a juicer or blend with a splash of cold water until smooth, then strain through a fine mesh sieve or nut milk bag.
- Store refrigerated for up to 48 hours.
Optional: Add a small pinch of salt to brighten the flavor.