Xolos Paloma Recipe

Prepare glass

Choose a highball or Collins glass (12–14 oz). Place the teaspoon of coarse salt on a small plate. Run the lime wedge around the rim of the glass to moisten it, then dip the rim into the salt and rotate so an even, thin salt rim forms. Set the glass aside.

Chill glass (optional)

If desired, fill the glass with ice to chill while you build the cocktail, then discard that ice before serving or leave it in and adjust cocktail ice used below.

Juice citrus

If not already measured, juice fresh grapefruit and lime. Strain grapefruit juice through a fine mesh strainer to remove pulp and seeds for a smooth drink.

Combine base ingredients

In a cocktail shaker, add 2 oz reposado tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.5 tablespoon agave nectar, and a few large ice cubes (enough to chill but not dilute excessively).

Shake

Secure the shaker and shake vigorously for about 10–12 seconds until well chilled and slightly frosty on the outside.

Strain and top

Discard any ice used to chill the glass (if you previously chilled). Fill the rimmed serving glass with fresh ice (about 3/4 full). Double-strain the shaken mixture into the glass over the ice to keep out bits of pulp. Top with 3 oz chilled Topo Chico, pouring slowly to preserve carbonation.

Adjust sweetness

Gently stir once with a bar spoon to incorporate the Topo Chico. Taste and, if you prefer slightly sweeter, add up to an additional 1/4 tablespoon agave, stir again.

Garnish

Garnish with the lime wedge on the rim and a thin grapefruit wheel or twist on the side of the glass. Serve immediately.