Paloma
Our slight take on the great Mexican cocktail.
by Erin Henderson
The paloma is one of the great classic cocktails of Mexico. Some argue it’s even more popular amongst locals than the ubiquitous margarita.
Translated to “the dove” in Spanish, this fruity-tangy-salty drink is traditionally a base of tequila, mixed with a bit of lime juice and grapefruit flavoured soda.
However, like many cocktails out there, recipes adapt over time, preferences, and ingredient availability. Will there be keyboard warriors pounding out their incredulity in the comment section should you veer from the authentic recipe? Most definitely. But they’re not invited to the fiesta, so carry on as you see fit.
Paloma
Soda pop isn’t really my thing – too sweet and artificial for my tastes, so I’ve replaced it with freshly squeezed grapefruit juice. You can top this drink with plain seltzer, and I sometimes do, but I often leave it out. Don’t tell the cocktail purists.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2 oz blanco tequila
- 1 ½ oz red grapefruit juice
- ½ oz lime juice
- ½ oz simple syrup
- Salt and/or Tajin for rimming
- Grapefruit wedge for garnish
How to Make It:
- Dip the edge of a rock glass into the simple syrup and then into the salt/Tajin mixture.
- Fill the glass with fresh ice.
- Into a shaker filled with ice, add the tequila through simple syrup. Shake vigorously until cold and strain into the rimmed glass.
- Garnish with the grapefruit wedge.
