Paloma

Ingredients:

• 2 ounces blanco tequila

• 3/4 ounce freshly squeezed lime juice

• 1/2 ounce simple syrup

• 2 ounces freshly squeezed grapefruit juice (or high-quality grapefruit juice)

• Pinch of sea salt

• Ice cubes

• Optional: splash of soda water or grapefruit soda for topping

• Garnish: grapefruit wedge and lime wheel

Instructions:

Combine Ingredients:
In a cocktail shaker, add the lime juice, grapefruit juice, simple syrup, and a small pinch of sea salt. Stir gently to dissolve the salt.

Add Tequila:
Pour in the tequila.

Add Ice and Shake:
Fill the shaker with ice cubes, seal tightly, and shake vigorously for 10–15 seconds until well-chilled.

Strain:
Strain the mixture into a highball or rocks glass filled with fresh ice.

Top and Garnish:
Top with a splash of soda water or grapefruit soda for effervescence. Garnish with a grapefruit wedge and a lime wheel for a colorful, zesty finish.

Notes:

Juice Makes the Drink:
Freshly squeezed grapefruit and lime juice elevate the Paloma’s crisp, citrusy profile. Bottled juices can work in a pinch but aim for quality and freshness.

Salt = Flavor Enhancer:
A small pinch of salt brightens the citrus and tames bitterness, giving your Paloma a balanced, thirst-quenching edge.

The Paloma is a beloved Mexican classic, often overshadowed by the Margarita, but equally deserving of the spotlight. Its combination of tequila, grapefruit, lime, and bubbles creates a refreshing, tangy cocktail perfect for warm weather and casual sipping.

Try This:

• Use mezcal instead of tequila for a smoky, earthy twist.

• Add a dash of chili-lime seasoning to the rim for a spicy-salty kick.

• Try a grapefruit & rosemary syrup in place of simple syrup for herbaceous depth.