Paloma Rosa Recipe

1. Chill and prepare glass

If you prefer a colder glass, place the highball glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail.

2. Optional: rim the glass

Run the lime wedge around the rim of the chilled highball glass, then dip the rim into the kosher salt or Tajín to coat. Set the glass aside.

3. Build the cocktail in a shaker

Fill a cocktail shaker about two-thirds full with ice. Add 60 ml Código Blanco Tequila, 22 ml pamplemousse liqueur, 60 ml fresh grapefruit juice, and 15 ml fresh lime juice.

4. Shake

Secure the shaker and shake vigorously for 10–12 seconds, until the outside of the shaker feels very cold and slightly frosted.

5. Prepare glass with fresh ice

Discard any ice water from the chilled glass (if used) and fill the highball glass about three-quarters full with fresh cubed ice (use the 1 cup ice).

6. Strain

Double-strain the shaken mixture into the prepared highball glass over the fresh ice to remove small ice chips and any pulp.

7. Top with soda

Measure and pour 120 ml soda water gently down the side of the glass to preserve effervescence. Leave a little room at the top for garnish.

8. Final mix

Give the drink 2–3 gentle turns with a bar spoon to incorporate the soda without flattening it.

9. Float or place the grapefruit wheel on the rim or inside the glass and add the lime wheel on the rim or skewered through the grapefruit wheel for an attractive presentation.

10. Serve immediately with a short straw. Taste and, if you prefer it sweeter, add a small splash of pamplemousse liqueur or a quick bar spoon of simple syrup (not included in main ingredients).