The Winter Paloma is a cold-weather, craft-bar riff on the classic—bright grapefruit bubbles, cranberry tartness, ginger heat, and a whisper of holiday spice. Build it with Tequila or Mezcal or Zero Proof Agave Spirit Alternative, keep the lime tight, and finish with Holiday Spiced Bitters for a festive aromatic lift. It’s crisp, seasonal, and pours fast for parties, brunch, or winter happy hour.
This Paloma stays bright and structured even in winter: cranberry brings tart red-fruit snap, Top Hat Sparkling Grapefruit Soda supplies clean citrus bubbles, and Top Hat Craft Ginger Beer adds spicy lift. A measured splash of lime keeps the palate tight, while Holiday Spiced Bitters ties it together with warm aromatics—perfect for festive menus without turning into a sugar bomb.
Method
- Fill a Collins or highball glass completely with fresh ice.
- Add 1.5 oz Tequila or Mezcal or Zero Proof Agave Spirit Alternative.
- Add 2 oz cranberry juice.
- Add 0.25 oz fresh lime juice.
- Add 4 dashes Holiday Spiced Bitters*.
- Top with 3 oz Top Hat Sparkling Grapefruit Soda.
- Top with 3 oz Top Hat Craft Ginger Beer.
- Give a gentle stir to integrate without killing carbonation.
- Garnish with whole cranberries and fresh mint.
Pro move: For a cleaner “winter spritz” feel, use unsweetened cranberry juice and let the ginger + grapefruit do the work. For a rounder holiday profile, add one extra dash of bitters and slap the mint before garnishing.
How to Make Holiday Spiced Bitters*
This quick infusion amps up warm holiday aromatics for mules, Palomas, Old Fashioned riffs, and winter highballs. The goal is spice-forward aroma—not syrupy sweetness.
Ingredients
- 4 oz Angostura bitters
- 4 oz orange bitters
- 10 whole cinnamon sticks
- 10 whole cloves
- 10 whole allspice nuts
- Jar with lid + fine strainer or coffee filter
Method
- Combine Angostura bitters (4 oz) and orange bitters (4 oz) in a clean jar.
- Add 10 cinnamon sticks, 10 cloves, and 10 whole allspice nuts.
- Seal and steep for 24–48 hours, gently swirling once or twice per day.
- Strain through a fine mesh strainer, then again through a coffee filter for clarity.
- Bottle, label, and store in a cool, dark place.
Usage: Start at 3–4 dashes per drink. These concentrate fast—especially after 48 hours—so taste and adjust.