We could start this blog post about the Grapefruit Paloma in so many different, equally important ways. We could focus on how refreshing it is and, hence, how perfect for grass-mowing weather. We could emphasize the classic combo of grapefruit and tequila, and how the grapefruit cuts the tequila in just the right way — taking the edge off without overshadowing the liquor’s brisk, clear flavor. We could talk (and talk and talk) about how easy it is to make. With no fancy liquors to track down and no simple syrup to make, you can throw it together for a last-minute, backyard happy hour in a flash.
But we can’t decide where to start, so we’ll just say: Make a Grapefruit Paloma this weekend. You won’t regret it.
Preparation time: 5 minutes
Kosher salt, for glass rim
2 grapefruit wedges
2 ounces tequila blanco
½ ounce freshly squeezed lime juice
4 ounces grapefruit soda
- Pour a thin layer of salt onto a small plate.
- Run one grapefruit wedge along the rim of a Collins glass, then dip the rim into the salt.
- Fill the glass with ice.
- Pour the tequila, lime juice and grapefruit soda into the glass and stir to combine.
- Garnish with the second grapefruit wedge. Enjoy!
Recipe adapted from The Spruce Eats.