Friday, March 1, 2013

The Paloma

Paloma Grapefruit Tequila Cocktail recipe

So, last Friday was National Margarita Day.  I'm pretty skeptical of any "national insert food here days," because there seems to be one for literally every food or drink you can think of, but I can get behind a day that celebrates the only way I like to drink tequila.  Well, margaritas were the only way I liked to drink tequila, until I discovered the Paloma, a super delicious tequila based cocktail.  In my mind, the Paloma is a poor man's margarita on the rocks, but with a fancy name.  You see, the only liquor you need is tequila, nothing else, no Cointreau or anything.  The Paloma is just tequila and fresh squeezed juice with a splash of club soda.  And for some reason, I just feel more sophisticated saying that I'm drinking a Paloma.  I really can't explain why.

I recently came across this article from Seattle Magazine about what your local bartenders want you to know.  One of the things that really stood out to me is that citrus based drinks are basically guaranteed to be super fresh, given the amount of citrus a typical bar goes through in a week.  You know that I love a good citrus based drink (e.g., Greyhounds, Meyer Lemon Tom Collins, Winter Sun), so the Paloma is right up my alley.  Next time you are in the mood for a margarita, switch things up and try this tasty concoction!

The Paloma

Per drink

1/4 cup freshly squeezed grapefruit juice
1 tablespoon freshly squeezed lime juice
1/4 cup tequila (white or gold is fine)
1 teaspoon sugar (you can sub in agave or honey, just adjust the amount as necessary)
Ice
Club Soda
Sugar for the rim

Using a leftover squeezed lime, coat the rim of a tall glass with juice.  Dip the rim of the glass in a small dish filled with sugar, turn, then tap the glass to remove the excess sugar.

Fill the glass with ice, then add grapefruit, lime juice, and sugar.  Stir well, then top with tequila.  Add club soda to fill the glass. Garnish with a slice of lime.

Paloma Grapefruit Tequila Cocktail recipe

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