CubanEasy · Iced
Paloma de la Havana
A Cuban adaptation of the classic Mexican Paloma, featuring Havana-style white rum, fresh-pressed grapefruit and lime, cane sugar, and a brisk fizz of club soda over ice.
Prep
10 min
Cook
5 min
Total
15 min
Method
1
Combine equal parts white sugar and water (half cup each) in a small saucepan over medium heat. Stir until sugar dissolves completely, about 2 minutes. Remove from heat and let cool to room temperature. This yields your cane syrup.
2
Roll each grapefruit and lime firmly on the counter to release the juices. Cut in half and juice with a manual citrus press or reamer. Strain through a fine mesh strainer to remove pulp and seeds. You need 1.5 cups grapefruit juice and 3 tablespoons lime juice.
3
4
Fill a cobbler shaker halfway with fresh ice cubes. Add 6 fluid ounces white rum, 1.5 cups fresh grapefruit juice, 3 tablespoons fresh lime juice, and 3 tablespoons cooled simple syrup.
5
Secure the shaker lid and shake vigorously for 15-20 seconds, until the exterior of the shaker is thoroughly frosty. This chills the rum and integrates the citrus properly.
6
Fill each salt-rimmed glass with fresh ice cubes. Strain the cocktail mixture evenly into all four glasses. Top each with club soda, about half a cup per glass. Stir gently once with a long bar spoon to incorporate the fizz. Serve immediately with a grapefruit wedge garnish.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
248
per serving
High in salt · 3544mg
Protein
1g
Carbs
41g
Fat
0g
Sodium
3544mg
Dairy FreeGluten FreeVeganAlcohol ConsumptionDiabetes CautionLiver Disease CautionPregnancy CautionCelebration Beverage
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbon
Grapefruit drives 31% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
1
Umami
5
Sweet
6
Salty
8
Sour
3
Bitter
0
Spicy
Textures
CrispRefreshingSmooth
Aromas
CitrusFloralHerbalSpirit ForwardSweet
Kitchen Equipment
Primary Tool
Cobbler ShakerSmall SaucepanCitrus PressCobbler ShakerFine Mesh StrainerGlass RimmerJiggerLong Bar SpoonCocktail Napkins
Techniques
Safety & Storage
Allergen Warning
This cocktail contains no common allergens. However, verify that your white rum does not contain added sulfites if serving to individuals with sulfite sensitivity, as some commercial spirits may include sulfite preservatives.
Storage
Fresh citrus juices (grapefruit and lime) must be used within 24 hours when refrigerated. Do not store pre-juiced cocktails as citrus juices degrade rapidly and can harbor harmful bacteria.
High Risk Population
This cocktail contains alcohol. Do not serve to pregnant individuals, children, or anyone with alcohol intolerance. Individuals taking medications that interact with alcohol (including certain antibiotics, pain relievers, and antidepressants) should abstain.
Handling
When preparing salt-rimmed glasses, ensure all glassware is properly cleaned and sanitized before use. Moisten rims with citrus wedges on clean hands or use gloves to prevent contamination.
Simple syrup must be cooled completely before adding to the shaker with ice. Hot syrup will melt ice too quickly and dilute the cocktail excessively, affecting both safety and quality.
Drug Interaction
This cocktail contains grapefruit juice, which contains furanocoumarins that inhibit the CYP3A4 enzyme. This can dangerously increase blood levels of certain medications including statins (atorvastatin, simvastatin, lovastatin), calcium channel blockers, certain antiarrhythmics, immunosuppressants, and some antihistamines. Individuals taking these medications should avoid grapefruit juice entirely or consult their pharmacist. This interaction is distinct from alcohol-drug interactions.
Pro Tips
Technique
The citrus must be rolled—never simply cut. Roll each grapefruit and lime with firm pressure across a wooden counter for thirty seconds before juicing. This technique, which José Luis called 'waking the fruit,' ruptures the internal membranes and yields nearly twice the juice while releasing aromatic oils that commercial reamers destroy.
Substitution
If you cannot source white sugar for your simple syrup, raw cane sugar is the traditional choice—never use artificial sweeteners or flavored syrups. The sweetness must come from pure cane, or the drink loses its connection to the old ways.
From the chef
The Paloma de la Havana belongs to neither Mexico nor Cuba alone — it lives in the space between. White rum takes the place of tequila, and the result is softer, rounder, with a tropical warmth that agave cannot offer. Fresh-pressed grapefruit is non-negotiable here; bottled juice flattens the brightness that makes this drink sing. The cane syrup must be made the old way — sugar and water, nothing more. A salted rim, a vigorous shake until frost forms, and the fizz poured with a measured hand. This is what restraint and good ingredients taste like together.
TagsRum CocktailCitrusGrapefruitLimeFizzyCuban CocktailEasyQuickSummerParty DrinkLow Calorie
Source: generated · June 13, 2026