Restaurants›White Rabbit›Palom-a-geddon Recipe

Palom-a-geddon Recipe

Inspired by White Rabbit
Time8m
Serves1

crisp, smoky, carbonated

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

Method

Cocktail

1

Prepare glass

Choose a highball or Collins glass. Rub a grapefruit wedge around the rim, then dip the rim into a shallow plate of sea salt to lightly coat. Fill the glass with large ice cubes and set aside.

2

Build base

In a cocktail shaker, add 2 oz blanco tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.5 oz agave syrup, and 2 dashes angostura bitters. Add enough ice to nearly fill the shaker (about 4–6 large cubes).

3

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is very cold and you feel a good chill and slight dilution.

4

Strain and top with soda

Double-strain (to remove pulp and small shards of ice) the shaken mixture into the prepared glass over the ice. Gently top with 2 oz chilled grapefruit soda, pouring slowly to preserve carbonation. Stir once gently with a bar spoon to integrate.

5

Add smoky accent

For a smoky accent, either rinse the glass with 0.25 oz smoky mezcal before adding ice (pour mezcal into the glass, swirl to coat and discard excess) or float 0.25 oz mezcal on top after adding soda: pour mezcal slowly over the back of a bar spoon so it stays on the surface, delivering a smoky aroma without overpowering the drink.

6

Garnish and finish

Express a grapefruit twist over the drink to release oils, then drop it or perch a grapefruit wheel on the rim. Serve immediately while carbonated and crisp.