I picked my first grapefruits ever from my very own tree this weekend, and it was like Christmas came all over again! They are the juiciest, ruby-est of ruby red grapefruits I’ve ever seen, and I think they taste extra sweet knowing they were grown with love. ❤
Needless to say, I have heaps of recipes I can’t wait to make with my grapefruit bounty, and of course cocktails are amongst the mix! And nothing says fresh grapefruit quite like a Paloma, so that’s what I decided to make first.
Considered the National Cocktail of Mexico, the Paloma is one of Mexico’s many delicious contributions to the cocktail world. It came on the scene in the 1950s, and although Margaritas are more well-known and popular here in the USA, Palomas are consumed in droves across the border. Blanco Tequila is the traditional choice in this drink, which is usually made with grapefruit soda -- Jarritos being the most popular, but Squirt, Ting and Fresca are also commonly used.
I, however, went the fresh juice route with mine, and used club soda plus a touch of simple syrup to give it the sweetness and effervescence that the soda provides. I’ve also rimmed my glass with salt, but feel free to skip the salt altogether or to add a pinch of it straight into the drink itself to give it a little savory quality.
Super refreshing and super delicious, the Paloma is easy to make and easy to drink. Just one glass filled with ice is all you need – no fancy mixing required!