Spicy Paloma (Frozen)

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If you’re ready to bring some sass and spice to your drink game, let me introduce you to the Frozen Spicy Paloma. This isn’t just any cocktail—this is a bold, flavor-packed fiesta in a glass that will make your taste buds dance.

Close up of spicy Paloma with tajin on the rim.

I first tried a Paloma when I worked at La Esquina, a Mexican restaurant in NYC. The Paloma is a classic Mexican drink and a favorite of many.

For more refreshing summer drinks check out my Lychee Lemonade.

Ingredients needed for Spicy Paloma

There’s two parts to this recipe. First you’ll make jalapeño syrup then the actual cocktail.

Jalapeño syrup: jalapeño, sugar and water is all you need.

Frozen Paloma: Jalapeño simple syrup, tequila, grapefruit juice, sparkling water, tajin.

How to make a frozen Paloma

To make the jalapeno syrup, combine jalapeños, sugar, and water in a saucepan. Bring to a boil, stir until the sugar dissolves, then simmer for 10 minutes. Strain and cool. The syrup is the secret ingredient that takes this spicy Paloma to the next level. Sweet, spicy, and oh-so-irresistible, I want to put this syrup on literally everything.

For the Frozen Paloma, blend jalapeño syrup, tequila, grapefruit juice, and ice until smooth. The grapefruit juice adds a fresh, zesty punch, and when you blend it all with some tequila and ice, you get a frozen concoction that’s as cool as you are.

Rim a glass with tajin, pour in the cocktail, and top with sparkling water. Drink responsibly and enjoy!

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frozen spicy paloma close up

Spicy Paloma (Frozen)

By August DeWindt
A refreshing classic Mexican cocktail with a kick!
Prep: 10 minutes
Cook: 5 minutes
Servings: 4


Jalapeno syrup

  • 3 Jalapeños cut into rounds, remove seeds if you don’t want it too spicy
  • 1 c sugar
  • 1 1/2 c water

Frozen Paloma

  • 2 ounces jalapeño simple syrup
  • 4 oz tequila
  • 1 1/3 c grapefruit juice
  • 3 cups of ice
  • Soda/ sparkling water
  • tajin for glass rim, optional


Jalapeno syrup

  • In a saucepan over high heat, combine the jalapeños, sugar & water. Bring to a boil, stir until sugar is dissolved. Reduce the heat to low and let simmer for 10 minutes.
  • Remove from heat and strain into a container. This will last in the fridge up to 2 weeks.

Frozen Paloma

  • Put all jalapeño syrup, tequila, grapefruit juice and ice into a blender. Blend until a frozen consistency.
  • Put tajin on the rim. Serve in a glass and top with a little sparkling water.
  • Drink responsibly and enjoy!


@theres.food.at.home Reply to @trinitysgardenn Frozen Spicy Paloma’s #drinktok ♬ original sound – There’s food at home


Calories: 346kcal | Carbohydrates: 72g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 27mg | Potassium: 247mg | Fiber: 1g | Sugar: 71g | Vitamin A: 327IU | Vitamin C: 70mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Beverages
Cuisine: Mexican
Servings: 4
Calories: 346
Keyword: cinco de mayo
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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