Paloma
帕洛玛
A salted rim gives edge; bright grapefruit and earthy tequila lift each other, while slow bubbles carry the aroma up.
- Base
- Tequila
- Strength
- Medium
- Glass
- Highball glass
- Time
- 5 min
Floral · Fruity · Sour · Refreshing
First poured for a guest who was feeling “Romantic”
Why this one
Tonight is for two, and this pale coral glass holds a slow bleed of red wine like a flower unfurling in time; the fine, steady bubbles set a pace that lets the evening stretch.
Tools
- shaker
- jigger
- bar spoon · No? Use long spoon
- small plate
Ingredients
- 45 mltequila
- 30 mlfresh grapefruit juice
- 15 mllime juice
- 15 mlagave syrupor use white sugar dissolved in equal hot water, cooled
- 1salt
- to topsoda wateror use tonic water
- 15 mldry red wine
- 1 slicegrapefruit peel
Method
Run a lime wedge around the outside rim of the glass, then dip it in salt to coat.
Salt only the outer rim; the first sip should catch salinity, not the whole drink.
Add tequila, grapefruit juice, lime juice, and agave syrup to a shaker with ice. Shake for 10 seconds.
Fresh-squeezed grapefruit carries slight bitterness from the pith that anchors the tequila's earthiness.
Strain into the highball glass over one large ice cube.
Pour soda water slowly down the inside wall, leaving two fingers of space at the top.
A gentle pour preserves carbonation and creates a natural gradient.
Rest the back of a bar spoon just inside the liquid surface, then slowly pour red wine over it so it sinks and threads upward.
The slower the pour, the finer the red vein; do not stir, let the color keep shifting as you drink.
Express a twisted grapefruit peel over the drink, oils inward, and perch it on the rim.
The burst of oils lands on the surface; the first hit is floral and agave-sharp.
