Photo: Greg Dupree

Balance that heavy meal with a refreshingly light autumn aperitif.

Jaime Ritter
November 10, 2017

Preparing a Thanksgiving meal can be overwhelming and stressful, even for the most expert of cooks. After getting the pies, and the sides, and the turkey (and more sides, and the salad, and more sides) ready, you need a way to decompress. And your guests need something to sip on while you’re doing all of that.

Our suggestion: This delicious and zippy pomegranate paloma. It’s easy to make, quickly converts to a mocktail for kids and abstaining guests, and its fruit-forward mixture is a good enough pick-me-up that it’s worth having one after the bird goes in, and before guests come over (we won’t tell).

This cocktail pairs unexpectedly well with heavy, earthy Thanksgiving dishes, so it can be great before, or even during dinner.

Classic palomas call for grapefruit soda, but here, we use fresh grapefruit juice, which removes some of the sugar and adds more vitamin C. The Pomegranate juice boasts fruity flavor and packs a punch of heart-healthy polyphenols.

For booze-free family and kids who want a special treat, you can make this a mocktail by omitting the tequila and topping each drink with 2 ounces of tonic water for a refreshing, alcohol-free spin.

VIEW THE RECIPE: Pomegranate Paloma