There’s hardly a more refreshing drink than the Paloma, which is quickly eclipsing the margarita as the tequila-based cocktail of the moment.
Tart from the grapefruit juice with a hint of sweetness from the agave, it’ll keep you cool on a summer day–plus, you’ll get a few health benefits from the vitamin-packed grapefruit. If you’ve got a stronger sweet tooth, replace the sparkling water with a grapefruit soda.
How to Make It
- 2 large red grapefruits, divided
- 6 limes, divided
- 1 cup white tequila
- ¼ cup agave syrup, or more to taste
- Kosher salt, about 2 tbsp
- Ice cubes
- Grapefruit-flavored sparkling water
- Halve grapefruits, then cut one half into four wedges for serving. Squeeze 1 cup juice from remaining grapefruit halves.
- Halve limes, then cut one half into two wedges, to rim glasses. Squeeze ½ cup lime juice from remaining lime halves.
- Add grapefruit juice, lime juice, tequila and agave to a pitcher or large container. Whisk or stir until agave is dissolved into the juice-mixture, 1 to 2 minutes. Use right away or cover and refrigerate up to 1 day.
- Place salt in a shallow dish. Run lime wedges around rim of four large glasses. Dip each glass into salt.
- Fill each glass with ice, then divide Paloma-mixture between glasses. Top with sparkling water, then garnish with reserved grapefruit wedges.
How to Store It
Paloma-mixture will keep well refrigerated in an airtight container up to one day ahead.
How to enjoy it
For an express version of this recipe, buy freshly-squeezed grapefruit and lime juice, but keep a grapefruit and a lime on the grocery list for garnishing each cocktail.