Paloma Recipe

Rim the glass

Run a lime wedge around the outer rim of a highball or Collins glass. Dip the wet rim into the coarse or kosher salt on a small plate so the salt adheres evenly. Set the glass aside.

Fill a cocktail shaker halfway with cubed ice (about 1 cup).

Add 2 oz El Jimador Blanco tequila to the shaker.

Add 2 oz fresh grapefruit juice and 0.5 oz fresh lime juice to the shaker. (For best flavor, squeeze juice from fresh fruit.)

Add 0.5 oz agave nectar to the shaker. If your agave is very thick, warm slightly or pre-dissolve with a splash of grapefruit juice.

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker is cold and well-chilled.

Fill the salted highball glass with fresh ice.

Strain the shaken mixture into the prepared glass over the ice using a fine strainer or the shaker’s built-in strainer.

Top gently with 2 oz chilled sparkling grapefruit soda. Pour slowly to preserve effervescence and avoid overflow. Give the drink one gentle stir (1–2 turns) to integrate.

Garnish with a grapefruit wheel or wedge and, optionally, a lime wedge on the rim.

Serve immediately with a straw or swizzle stick. Recommend tasting and adjusting next time: increase agave by 0.25 oz if you prefer sweeter, or increase lime by 0.25 oz for more tartness.