Salted Grapefruit Paloma

A coastal citrus ritual with a spicy rim and botanical soul.

This month’s box is all about grapefruit glow and seaside sophistication. We’ve curated a bold, refreshing mocktail that’s easy to assemble, hard to forget, and perfect for spring sipping.

What You’ll Need

• Pentire Seaward (700ml) 
• East Imperial Grapefruit Soda (500ml bottle) 
• Chelsea Organic Agave Syrup (360ml) 
• Parched Chilli & Kaffir Lime Rim Salt 
• Parched Grapefruit Garnish 

 How to Mix (per serve)

1. Salted Start: Swipe agave or citrus around your glass rim. Dip into or sprinkle with Parched Chilli & Kaffir Lime Salt.
2. Build: Fill a tall highball glass or short tumbler with ice. Add 50ml Pentire Seaward and 100ml East Imperial Grapefruit Soda.
3. Balance: Stir in a small squeeze (around 5–10ml) of agave syrup for a hint of authentic sweetness.
4. Garnish: Place your grapefruit garnish wherever it feels right
5. Taste & Tweak: Take a slow sip and let the flavours settle. If you want more lift, add a splash more soda. Prefer a smoother finish? A touch more agave will round it out. You decide.
6. Show Off: Snap a photo of your Salted Grapefruit Paloma and tag us on Facebook or Instagram to enter our monthly mocktail moment competition – best picture wins a surprise each month

Tasting Notes

Expect a bright, citrus-forward sip with a dry, botanical backbone. The grapefruit soda delivers crisp acidity and subtle bitterness, while Pentire Seaward adds depth with coastal herbs and pink grapefruit zest. The Parched Chilli & Kaffir Lime Salt brings a fragrant heat and limey lift that lingers on the rim – making each sip feel like a tropical breeze with a cheeky kick. With or without agave, it’s clean, complex, and unapologetically refreshing.