When thinking of Mexican cocktails, you’ll most likely think of margaritas.
But, there are other options. And the Paloma is one of them.
The Paloma is made with tequila, lime juice, grapefruit soda (or fresh juice), and a pinch of salt. The grapefruit soda, Jarritos, that is used in this drink can be hard to find in the U.S. Alternatives are any lemon-lime soda (such as Fresca), or you can use fresh grapefruit juice and club soda instead.
To this day, I’m not a fan of grapefruit (although that doesn’t seem to apply to grapefruit-flavored candy) and so I decided to go the Fresca route. I also decided to add some cranberry juice for color and added flavor.
Whenever tequila is mentioned, I’ve found that inevitably someone says “I can’t stand tequila” or “Tequila and I aren’t friends.” Such people have obviously been victims of the one tequila, two tequila, three tequila, floor saying, which generally is only fulfilled when bad tequila is consumed at a quick pace.
They key to any tequila-based drink is, of course, good quality tequila (no, Jose Cuervo doesn’t count). You want to look for tequila made from 100% agave. There’s no better time like now to start appreciating good tequila, especially since Cinco de Mayo is this Saturday!
I have always been partial to the frozen margarita and since I have yet to acquire a drink shaker, I happily share this wonder recipe I found on epicurious. If your first thought is to run to the store to pick up a margarita mix, please don’t. Margaritas aren’t supposed to be neon in color. The perfect margarita can only be achieved by using freshly squeezed fruit juice. If, like me, you also don’t have a juicer, this also means you’re in for a great arm workout.