By Dane Feldman
Photo by Dane Feldman.
The paloma is traditionally made with grapefruit soda, but seeing how it’s currently grapefruit season here in the Northeast I thought it best to use fresh-squeezed juice instead. Some argue this cocktail is best in the spring or summer, but with the fresh-squeezed grapefruit juice there’s no reason not to be drinking these all winter long.
What you’ll need:
2 oz tequila
4 oz fresh-squeezed grapefruit juice
2 oz citrus flavored seltzer
1 oz fresh-squeezed lime juice OR 1/2 oz Rose’s lime juice
Pour a generous amount of salt on a small plate. Rim a highball glass with the salt and place the ice in the bottom of the glass.
Combine the tequila, grapefruit juice, seltzer, and lime juice in the glass. Stir and garnish with the lime wedge.
I was raised in house where the margaritas always contain fresh-squeezed juice and top shelf tequila (spoiled, I know), so when making tequila cocktails with salt I actually prefer to just throw some salt in. My parents prefer their margaritas straight up with no salt, but the paloma truly flourishes with ice and at least a pinch of salt.