The Paloma is a traditional Mexican cocktail made with grapefruit soda and of course tequila. While Bon App magazine likes theirs with mezcal I stuck to the traditional tequila, skipped the sugar* (since I too am currently counting calories) and pumped up the grapefruit. I juiced half a pink grapefruit, grabbed a can of my new favorite flavor of Perrier-pink grapefruit in lieu of soda for the spritz, some silver tequila, ice and my trusty shaker. You should follow suit, serve some warm gooey queso fresco and chips alongside it, and you'll be enjoying a killer grapefruit-infused happy hour in 10 minutes time.
*Note: My pink grapefruits are very sweet on their own. However, if your grapefruit juice is a little bitter you can add a teaspoon of sugar or some simple syrup to your shaker to sweeten it as you like.
The Pink Paloma Cocktail
2 ounces of silver tequila
1/3 cup pink grapefruit juice, freshly squeezed (about half a 4- inch pink grapefruit)
Wedges of lime
3 ounces pink grapefruit Perrier
Coarse salt, optional
Use one lime wedge to run around the edge of the glass. Dip into a shallow plate with salt if you want a salted rim. If not skip this step.
In a cocktail shaker filled with ice add the tequila and the pink grapefruit juice. Shake until chilled.
Strain into the salt rimmed glass. Squeeze the lime from a wedge into the drink and stir. Top with soda, and serve with an additional lime wedge for garnish.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on twitter @maureenpetrosky
More Pink Grapefruit
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• Recipe Roundup: 10 Winter Citrus Cocktails
(Images: Maureen Petrosky)