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Barrio Paloma Recipe

Name: Barrio Tacos Lakewoods BARRIO PALOMA Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 oz Espolón Reposado tequila; 0.75 oz Fresh lime juice; 1 oz Fresh ruby grapefruit juice; 0.5 oz Agave nectar (light); 6 cubes Ice (for shaking); 1 tsp Hibiscus salt (or substitute: flaky sea salt + ground dried hibiscus); 1 each Lime wedge (for wetting rim and garnish); 1 each Grapefruit twist or wheel; 1 cup Ice (for serving)

Inspired by Barrio Tacos Lakewood

Time8m

Serves1

Espolon Reposado, fresh lime juice, grapefruit, agave nectar, hibiscus salt

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Ingredients

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Rim & Garnish

1 tsp Hibiscus salt (or substitute: flaky sea salt + ground dried hibiscus)1 each Lime wedge (for wetting rim and garnish)1 each Grapefruit twist or wheel1 cup Ice (for serving)

Method

Rim & Prepare Glass

Prepare rim

Pour hibiscus salt onto a small plate. Run the lime wedge once around the outer rim of a chilled rocks or coupe glass. Press the wet rim gently into the hibiscus salt to coat. Set the glass aside.

Mix Cocktail

Add tequila, fresh lime juice, grapefruit juice and agave nectar to a cocktail shaker.

Fill the shaker with 6 large ice cubes (enough to chill and dilute properly).

Shake vigorously for 12–18 seconds until the shaker is well-chilled and you feel condensation on the outside.

Double-strain the mixture into the prepared glass over fresh ice (or neat if using a coupe). Use a fine-mesh strainer to remove small bits of ice or pulp for a clean texture.

Garnish with a grapefruit twist or a thin wheel on the rim. Optionally express the grapefruit peel over the drink to release essential oils before dropping it in.

Serve

Serve immediately. Recommend stirring gently once to integrate rim salt flavor if desired. Provide a small straw or cocktail pick for the garnish.