Paloma

Jessie Birschbach

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Paloma
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Tequilas and mezcals are my favorite spirits. They are by far the largest categories within my at-home bar.  Perhaps it’s no surprise then my favorite cocktail is the Paloma. When I make them myself I always make sure to have the three most important ingredients; Topo Chico, Fortaleza blanco tequila, and fresh pink grapefruit juice. Normally I find Topo Chico to be too abrasive with its carbonation by itself, but it’s the optimal soda water in a Paloma. Often grapefruit soda (Jarritos, Squirt) is used in a Paloma but because I prefer fresh pink grapefruit juice, we need a soda water that offers plenty of bubbles to stand up to the juice. Fortaleza is one of my favorite tequilas in general but I find its blanco to offer a bit more fruit character, which melds well with well the fresh, citrusy bitter grapefruit. The below recipe offers my preferred ingredients in the general Paloma variation with fresh grapefruit juice.

Ingredients

2 oz Fortaleza Blanco Tequila

2 oz freshly squeezed pink grapefruit juice

2 oz Topo Chico Mineral Water

Dash of agave nectar

Lime wedge

Sea salt

Instructions

Mix the tequila, pink grapefruit juice, Topo Chico, and agave in a rocks glass with salted rim. Add ice to the top. Garnish with lime wedge.

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