Paloma 2.0 Recipe

Make syrup

Combine 0.5 cups sugar and 0.5 cups water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Add 6 torn kaffir lime leaves to the simmering syrup. Lower heat to a gentle simmer and steep for 5 minutes, smelling to confirm the leaf aroma is infused but not bitter.

Remove from heat and let the leaves steep as the syrup cools to room temperature, about 15–20 minutes. Strain out the leaves and transfer syrup to a sealed container. Refrigerate until cold. (Yield ~4 oz.)

Prepare glass: Rub a grapefruit wedge or lime on the rim of a highball or Collins glass. Dip rim lightly into 0.5 tsp coarse or smoked salt to coat. Fill the glass with ice cubes (about 6–8 cubes).

Combine base spirits and citrus: In a cocktail shaker filled with ice, add 2 oz añejo tequila, 0.5 oz Cointreau, 0.5 oz Aperol, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz chilled kaffir lime leaf syrup.

Dry shake briefly (no ice) or stir once to integrate aromatics, then add ice to the shaker and shake vigorously for 8–10 seconds to chill and dilute.

Strain the mixture into the prepared ice-filled glass using a fine strainer to catch small bits of ice or pulp.

Top and effervesce: Gently pour 2 oz chilled grapefruit soda over the back of a bar spoon to preserve carbonation, then add 1 oz chilled sparkling water or club soda for lift. Stir once gently to combine — avoid over-stirring to keep effervescence.

Garnish and finish: Express a grapefruit twist over the drink to release oils, wipe the twist on the rim, and either float it or skewer it on the glass. Clap the reserved kaffir lime leaf between your palms to release aroma and tuck it into the drink as an aromatic garnish.

Serve immediately while effervescent.