Paloma Recipe

Inspired by James Bar

Time8m

Serves1

Tequila or Mezcal, Agave syrup, grapefruit, topped with squirt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare glass
If you prefer a salted rim, run the lime wedge around the outer rim of a highball or Collins glass. Dip the rim in coarse salt to coat lightly. Fill the glass with ice and set aside.
2
Build the cocktail
In a cocktail shaker (or mixing glass) add 2 oz tequila or mezcal, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz agave syrup. Add a small handful of ice (about 4-6 large cubes).
3
Shake
Shake vigorously for about 10–12 seconds until the shaker feels cold to the touch and the ingredients are well combined and slightly diluted.
4
Strain and top
Strain the shaken mix into the prepared glass over fresh ice (about 3/4 full). Top with approximately 2 oz Squirt or grapefruit soda. Stir gently once to combine.
5
Garnish and serve
Garnish with a grapefruit wedge or a grapefruit twist and a lime wedge on the rim. Serve immediately with a straw if desired.
6
Notes and substitutions
Adjust agave syrup to taste — use 0.25–0.75 oz depending on grapefruit sweetness. Substitute club soda plus a splash of grapefruit soda if you want less sweetness. For a smokier version, use mezcal instead of tequila.