Prosecco Paloma Recipe
jose cuervo tradicional® blanco tequila, grapefruit & lime juice, agave syrup, santa margherita prosecco
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass (optional)
If you prefer a salted rim, run a grapefruit or lime wedge around the rim of a highball or wine glass, then dip the rim into a shallow plate with the kosher or coarse salt to coat. Set glass aside.
Build the cocktail
Fill the prepared glass about two-thirds full with cubed ice (roughly 1 cup). Measure and pour 2 oz jose cuervo tradicional® blanco tequila over the ice, followed by 2 oz fresh ruby grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz agave syrup.
Brief stir
Gently stir the tequila, juices, and agave together with a bar spoon for about 8–10 seconds to chill and slightly dilute the mixture so flavors marry.
Top with Prosecco
Slowly top the drink with 3 oz Santa Margherita Prosecco. Pour gently so the prosecco retains some effervescence and creates a light, bubbly layer.
Garnish and finish
Give the drink one gentle, short stir (1–2 turns) to integrate the prosecco without losing too many bubbles. Garnish with a grapefruit wheel (and optional lime wheel) on the rim or floated on top. Serve immediately.
Notes
Adjust sweetness by adding an extra 0.25–0.5 oz agave syrup if your grapefruit is particularly tart. Use freshly squeezed grapefruit and lime juice for best flavor. If preparing multiple cocktails, scale ingredients proportionally and keep prosecco chilled until ready to serve.