Paloma Recipe

Prepare glass

Choose a highball or Collins glass (12–14 oz). Run the lime wedge around the outer rim of the glass. Spread the coarse salt on a small plate and gently dip the rim into the salt to adhere a thin, even coating. Set the glass aside.

Juice

If using fresh fruit (recommended), cut a grapefruit and a lime and squeeze to yield about 2 oz grapefruit juice and 0.5 oz lime juice. Strain through a fine-mesh sieve to remove pulp and seeds if you prefer a smoother drink.

Combine

In a cocktail shaker, add 2 oz blanco tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 oz simple syrup (or agave syrup). Add a handful of ice (about 0.5–1 cup) to the shaker.

Shake

Secure the shaker lid and shake vigorously for about 10–12 seconds until the shaker is chilled and slightly frosted. This step chills and lightly dilutes the citrus mixture.

Strain & Top

Fill the prepared glass with fresh ice (if not already iced). Strain the shaken tequila-citrus mixture into the glass over the ice. Top with approximately 3 oz club soda (or grapefruit soda for a sweeter, more traditional Paloma). Stir gently once or twice with a bar spoon to combine.

Garnish the drink with a lime wedge on the rim and a grapefruit wheel or twist. Serve immediately with a straw or stirrer.