The Grapefruit Triad, Part Three — The Paloma
Even though Paloma is the Spanish word for pigeon, this cocktail is not for the birds. If you want a Mexican cocktail and are willing to branch out from the usual libation, go for a Paloma. The traditional Paloma includes a mix of tequila, grapefruit soda (usually Jarritos, a Mexican brand), and lime juice. However, I’m not a big fan of carbonated beverages, so I prefer a different version that uses fresh ingredients. Here is my recipe.
The Paloma
2 ounces tequila
Juice from 1/4 grapefruit
Juice from 1/4 lime
.33 ounces simple syrup
Pinch of sea salt (optional)
Combine in a shaker with ice, shake con fuerza mucho, then strain into chilled cocktail glass. Grapefruit garnish optional.
As with its close relative the Siesta,as far as I’m concerned it generally doesn’t matter which tequila you use in a Paloma (I like Herradura reposado). However, I suspect this cocktail would work better with blanco or reposado tequila instead of anejo.
As the Paloma is the final part of the Grapefruit Triad, you may have three questions about it. Is it tasty? Is it tart? Is it a solid alternative to a margarita? The answers – si, si, y si. I’m not saying the Paloma will improve your command of the Spanish language, but it just might.
Click here to read Part One of the Grapefruit Triad (the Siesta)
Click here to read Part Two (the Hemingway Daiquiri)