Frozen Smoked Paloma Recipe
tequila, smoked grapefruit
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Frequently paired with
The best thing to pair and share with FROZEN SMOKED PALOMA
Ingredients
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Cocktail Base
Smoked Grapefruit
Rim & Garnish
Method
Prepare Smoked Grapefruit
Smoke the grapefruit
Halve the grapefruit and set one half aside for juicing and the other half for smoking/garnish. Using a small smoking gun or stovetop smoking method, smoke the reserved grapefruit half over wood chips or rosemary for 2–4 minutes until it has a clear smoky aroma and light surface coloration. If you don't have a smoking device, briefly torch the rind with a culinary torch while capturing smoke under a large bowl for about 1–2 minutes.
After smoking, set the smoked half aside to cool. Use the unsmoked half (or the smoked half if you prefer a stronger smoke in the juice) and juice until you have about 6 fl oz (≈180 ml) fresh grapefruit juice. Strain the juice through a fine mesh sieve to remove pulp and seeds.
Make Cocktail Base
Add the blanco tequila (6 fl oz), fresh grapefruit juice (6 fl oz), fresh lime juice (1 fl oz), orange liqueur (0.5 fl oz) and simple syrup (1 fl oz) into a blender.
Add 4 cups of ice to the blender. Secure the lid and pulse/blend on high until the mixture is smooth and slushy, about 30–45 seconds depending on blender strength. If mixture is too thin, add 1/2 cup more ice and blend again for 10–15 seconds. If too thick, add a splash (about 0.5 fl oz) of cold water or a dash more grapefruit juice and briefly re-blend.
Prepare Glass and Rim
Combine coarse salt and optional fine sugar on a small plate and mix. Run the lime wedge around the rim of chilled serving glasses (rocks or coupe glasses). Dip the rims into the salt-sugar mixture to coat.
Assemble & Finish
Spoon or pour the frozen Paloma into the prepared glasses, filling to just below the rim.
Garnish with a small smoked grapefruit wedge or twist from the smoked half. Optionally, lightly express oil from a grapefruit peel over the surface and drop it in. For a bit more smoke aroma at service, briefly pass the filled glass under a smoke-filled cloche or invert a small bowl over the glass for 20–30 seconds to capture smoke, then lift at the table.
Serve immediately with a straw and/or short spoon. Stir briefly before drinking to integrate any settled layers.