Paloma-mosa Recipe
Avion Silver Tequila and Fresh Grapefruit with Gloria Ferrer Brut Rosé
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
If you like a salted (or Tajín) rim, run a grapefruit wedge around the rim of a chilled Collins or large wine glass. Dip the rim into a shallow plate of coarse salt or Tajín to coat. Fill the glass with ice cubes and set aside.
- 2
Mix tequila base
In a cocktail shaker, add the Avión Silver tequila (2 oz), fresh ruby grapefruit juice (2 oz), fresh lime juice (0.5 oz), and simple syrup (0.5 oz). Add 3–4 ice cubes to the shaker.
- 3
Shake
Secure the shaker and shake vigorously for about 10–12 seconds until the shaker feels cold to the touch and the mixture is well chilled.
- 4
Strain into glass
Strain the shaken mixture into the prepared ice-filled glass. If you prefer a lighter, fizzy Paloma base, add 1 oz grapefruit soda now and gently stir once to combine.
- 5
Top with sparkling wine
Carefully pour 2 oz (about a small pour) of Gloria Ferrer Brut Rosé over the back of a spoon or gently down the side of the glass so the sparkling wine layers slightly and retains effervescence.
- 6
Garnish and finish
Garnish with a grapefruit wedge or a grapefruit peel twist on the rim. Give the cocktail a gentle stir (1–2 rotations) to marry the components without losing too much fizz. Serve immediately.
- 7
Variations and notes
Adjust sweetness with more or less simple syrup to taste. For a drier drink, skip the grapefruit soda and reduce syrup. Use pink or ruby grapefruit for brighter color and flavor. For a lower-alcohol version, reduce tequila to 1.25 oz and increase sparkling wine to 3 oz.
