Pink Flamingo Paloma Recipe

Prepare the glass

Chill a highball or Collins glass in the freezer for 5 minutes while you prepare the drink. On a small plate, combine the coarse sea salt and optional sugar (if you want a slightly sweeter rim). Rub the lime wedge around the rim of the chilled glass, then dip the rim into the salt mixture to coat one half or the entire rim as you prefer.

Add 2 oz Casamigos Blanco tequila, 2 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup into a shaker filled halfway with ice.

If using the optional pink boost, add 0.5 oz crushed grapefruit segments (strained) or 0.5 oz grenadine into the shaker. This enhances the pink color and body without overpowering the grapefruit.

Shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly frothy from the fresh juices.

Remove the chilled glass from the freezer and fill it with fresh ice (about 1 cup).

Double-strain the shaken cocktail into the prepared glass to remove pulp and ice shards. This yields a cleaner presentation; if you prefer more texture, strain once or pour directly.

Top with about 2 oz grapefruit soda (adjust to taste). Gently stir once with a bar spoon to combine the soda without losing too much carbonation.

Garnish with a thin slice or twist of pink grapefruit and the lime wedge on the rim. Serve immediately.