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Spicy Paloma Popsicle

I know it’s popsicle season, but can we make it a boozy one this summer? To kick things off, I’m sharing these Spicy Paloma Popsicles. It’s your classic Paloma kicked up with ancho chili liqueur and sweetened with homemade strawberry simple syrup.

Spicy Paloma Popsicle | Bakers Royale

I want to tell you it’s going to be your favorite summer boozy popsicle, but I have a few more up my sleeve and you guys know I’m always trying to outdo myself. Along with that, Matt’s Tropical Passion Fruit Sling is pretty awesome as well.

Spicy Paloma Popsicle via Bakers Royale

Speaking of which, we are at it again with another blogger vs. blogger competition. This one is, as you can guess, all about boozy pops. I’ve been undefeated so far when it comes to Game Day Eats, but can we keep the winning streak going with the Boozy Popsicle series? Head over to his site for his Tropical Sling Pops and then over to my InstaStories to vote.

Spicy Paloma Popsicle Bakers Royale 600x600

this recipe

Spicy Paloma Popsicle

Yield: 12 2-oz. popsicles


  • 2 cups of grapefruit( about 3 large grapefruit), peeled white membrane removed and then pureed
  • 1/2 cup mezcal
  • 1/4 cup Ancho Chili Liqueur
  • 1/4 cup strawberry simple syrup*
  • 1 1/4 cup club soda


In large pitcher mix together all the ingredients until well blended.

To  make strawberry simple syrup: Place 1lb. of cleaned and hulled fresh strawberries in a medium saucepan with 2 cups of water and bring to a boil. Reduce heat and let simmer until strawberries are drained of color, about 15 minutes. Skim any foam that forms as it simmers. Do  not press down on strawberries to extract more juice or it will cloud the syrup. Remove the strawberries and discard. Add 1 cup sugar and stir every now and then until mixture boils. Once boiled, remove from heat and let cool completely before storing. Store syrup in a closed glass container. Syrup is good for three to four weeks.