Samba Paloma Recipe

Time8m

Serves1

Patrón Añejo Tequila, grapefruit, soda

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Ingredients

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1
Optional rim
If rimming, rub the lime wedge around the outer rim of a highball or Collins glass to moisten. Dip the moistened rim into the coarse salt or salt blend so it adheres evenly. Set the glass aside.
2
Fill the prepared glass with cubed ice and set aside while you build the cocktail.

3
In a cocktail shaker, add 2 oz Patrón Añejo tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz agave syrup.
4
Add a handful of ice to the shaker (enough to chill) and shake vigorously for about 10–12 seconds until the outside of the shaker is frosty and well chilled.
5
Strain the shaken mixture into the prepared highball/Collins glass over the fresh ice (leave room for soda).
6
Top gently with about 3 oz soda water. Stir once or twice with a bar spoon to integrate the soda without flattening the bubbles.

7
Taste and adjust sweetness if needed: add a splash more agave syrup (about 0.25 oz) if you prefer sweeter, or a squeeze more lime if you want brighter acidity.
8
Garnish with a grapefruit wedge or wheel clipped to the rim (or floated on top). Serve immediately with a straw if desired.