La Paloma Italiana Recipe

Rim the glass

Run a grapefruit or lime wedge around the rim of a highball or Collins glass to moisten. Dip the rim into coarse salt or flaked sea salt to coat evenly. Set glass aside.

Fill the prepared glass about two-thirds with ice to chill while you build the cocktail.

Shake the base

In a cocktail shaker filled with ice, combine 2 oz Jose Cuervo tequila, 0.5 oz Amaro Nonino, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup (or agave). Secure the lid and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain and top

Using a Hawthorne or fine strainer, strain the shaken mixture into the prepared ice-filled glass. Top gently with 1.5 oz club soda (or to taste) to add effervescence. Give the drink a gentle stir once to integrate.

Garnish with a grapefruit wheel on the rim and optionally a lime wheel for contrast. Serve immediately with a straw if desired.

If you prefer a drier Paloma Italiana, reduce simple syrup to 0.25 oz or omit entirely. For more pronounced Amaro Nonino character, increase to 0.75 oz and slightly reduce grapefruit juice to balance. Use freshly squeezed juices for best flavor.