Sparkling Paloma Recipe

Time8m

Serves1

blanco tequila, grapefruit juice, prosecco, salt rim

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Ingredients

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1
Salt the rim
Run the grapefruit wedge around the rim of a chilled Collins or highball glass to moisten the edge. Spread the coarse kosher or flaky sea salt on a small plate and gently press the rim into the salt so it adheres evenly. Set the glass aside.

2
Mix base
Fill a cocktail shaker halfway with cubed ice. Add 2 oz blanco tequila, 1.5 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 tsp simple syrup. Cap the shaker and shake vigorously for 8–10 seconds until well chilled.
3
Strain and top
Add fresh ice to the prepared glass (about 3/4 full). Double-strain the shaken mixture into the glass to remove ice shards and pulp. Gently top with 2 oz chilled prosecco poured down the side of the glass to preserve effervescence.
4
Finish
Give the drink a very gentle stir (1–2 slow turns) to integrate the prosecco without flattening it. Taste and, if you'd like it slightly sweeter, add up to another 1/2 tsp simple syrup and stir once more.

5
Garnish with a thin grapefruit wheel or a twist on the rim and optionally tuck the used grapefruit wedge on the rim for presentation.