Welcoming in this 4th of July weekend with an extra bubbly Firecracker Champagne Paloma. Fresh rosemary smashed together with lime, grapefruit, and tequila, then topped off with bubbly champagne. Frozen, red, white, and blue fruit ice cubes add a festive 4th of July touch. This champagne Paloma makes for a simple, quick, and festive summertime cocktail. It’s the bubbly champagne that seals the deal and keeps everyone coming back for seconds.
With tomorrow being the 4th of July, I couldn’t resist sharing one more fun holiday cocktail with you guys…even if it was truly the last thing I should be doing…I just had to. You all know I have so much fun with the drinks, especially ones that have a holiday focus. And guys, I had way too much fun with this one.
And honestly, Asher too, because I enlisted her help with all those sparklers. Though she was upset I didn’t make her a virgin Paloma, but I promised her I would in Mexico.
Anyway, keeping this short and to the point. This is SO EASY, you can make it ahead of time, it’s delicious, and of course, it’s so much fun!
Start with the red, white, and blue fruit ice cubes
Aren’t these fun? I know they’re nothing new or anything, but I’ve never made fruit ice cubes before. And making them festive for the fourth was way too easy. I cut out mini watermelon stars, then used blueberries and raspberries. Added water to my ice cube trays and froze them for a couple of hours.
That’s it, and they turned out so cute with so little effort. Asher and I thought they made the drink extra special. You can mix and match your fruits, or even add edible flowers or herbs. Make them what you want and have fun!
Onto the Paloma
Honestly, this is a pretty classic Paloma, but it’s obviously made special with a little jalapeño tequilia (if you’d like) and champagne.
Simply muddle some lime juice with fresh rosemary, add grapefruit juice and tequila, then chill the mix until you are ready to serve.
When ready, rim your glass in sea salt or better yet, spicy tajin. The only reason I used regular salt was that I wasn’t loving the color of the tajin with the pretty fruit ice cubes…and I’m a perfectionist…so I had to ditch it.
Next add ice, pour over the Paloma mix, and top off with lots of bubbly champagne. So fun, refreshing, and such a great summer cocktail. Whether it’s for the 4th or any other summer night, celebrate, and soak summer in!
Hoping you guys love this as much as we do. Have a very fun 4th! See you Monday for a special edition of Nine Favorite Things!
Looking for other fun summer drink recipes? Here are some favorites:
Lastly, if you make this Firecracker Champagne Paloma, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Firecracker Champagne Paloma
Calories Per Serving: 136 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- watermelon, blueberries, and raspberries (optional)
- 1-2 tablespoons granulated sugar (optional)
- 2-3 sprigs fresh rosemary
- 3/4 cup fresh lime juice
- 1 1/2 cups tequila or jalapeño tequila
- 1 1/2 cups grapefruit juice
- 1 (750ml) bottle champagne, chilled
1. To make the ice, arrange star-shaped pieces of watermelon, blueberries, and raspberries in ice cube trays. Fill with water. Freeze at least 2 hours.2. In a pitcher, muddle the sugar (if using), rosemary, and lime juice until the rosemary has broken down a bit. Add the tequila and grapefruit juice. Stir to combine. Chill until ready to serve.3. To serve, rim your glasses in salt, then fill with frozen fruit ice. Pour over the paloma mix. Top each drink off with champagne. Add extra ice so it’s popping out of the drink. Drink and enjoy!