Sparkling Paloma Recipe

Time7m

Serves1

blanco tequila, grapefruit juice, prosecco, salt rim

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Ingredients

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1
Salt the rim
Run the lime wedge around the lip of a chilled highball or Collins glass to moisten it. Spread the coarse salt on a small plate and dip the rim into the salt, rotating to coat evenly. Set the glass aside.

2
Fill a cocktail shaker halfway with ice.
3
Add blanco tequila (2 oz), fresh grapefruit juice (2 oz), fresh lime juice (0.5 oz), and simple syrup (0.5 oz) to the shaker.
4
Cap the shaker and shake vigorously for 10–15 seconds until well chilled and slightly frothy.
5
Fill the prepared salted glass with fresh ice (if desired). Strain the shaken mixture into the glass over the ice, leaving room for prosecco.
6
Top gently with chilled prosecco (about 2 oz). Pour slowly to preserve bubbles; stir once gently with a bar spoon to integrate (one or two gentle turns).

7
Garnish with a grapefruit wheel or twist on the rim and the lime wedge on the glass. Optionally express a grapefruit peel over the drink to release oils before dropping it in.
8
Serve immediately with a straw or short stirrer so the drink can be re-stirred as the prosecco settles.