Japanese Paloma Recipe

Cocktail

1. 1

   Prepare glass (optional)

   If you want a salted or sugared rim, rub a grapefruit wedge around the rim of a highball or Collins glass. Place salt or sugar on a small plate and dip the rim to coat. Fill the glass with ice and set aside.

2. 2

   Shake base

   In a cocktail shaker, add 2 oz Maestro Dobel tequila, 2 oz fresh grapefruit juice, 0.5 oz yuzu liqueur, 0.25 oz fresh lime juice and 0.25 oz simple syrup (omit syrup if your grapefruit is very sweet). Add enough ice to fill the shaker about two-thirds. Secure the lid and shake vigorously for 10–12 seconds until well chilled.

3. 3

   Strain and top

   Double-strain (or fine strain) the shaken mixture into the prepared glass filled with fresh ice. Top gently with 2 oz chilled grapefruit soda to preserve carbonation. Stir once very gently with a bar spoon to integrate.

4. 4

   Garnish

   Garnish with a grapefruit wheel on the rim and, if using, a thin grapefruit twist expressed over the drink to release oils, then placed on top.

5. 5

   Serve

   Serve immediately with a straw if desired. Taste and adjust: if the cocktail tastes too tart, add 0.25 oz simple syrup and stir; if too sweet, add a small squeeze of lime.