Paloma Recipe

1. 1

   – Run a lime wedge around the rim of your highball or rocks glass, getting it nicely moistened. Pour coarse salt (or a salt-Tajín mixture) onto a small plate. Dip the moistened rim into the salt, rotating to coat evenly. Don’t salt the entire rim if you prefer options while drinking—salting just half the rim is perfectly acceptable.

2. 2

   – Fill your prepared glass with ice cubes. Large cubes are ideal but standard ice works great.

For Traditional Version with Grapefruit Soda:

1. 3

   – Pour 2 oz tequila directly into the ice-filled glass. Add ½ oz fresh-squeezed lime juice.

2. 4

   – Pour 4-5 oz of grapefruit soda (Jarritos, Squirt, or Fresca) over the tequila and lime. Pour gently to preserve the carbonation.

3. 5

   – Give the drink a gentle stir with a bar spoon or straw, just 2-3 times to integrate the ingredients without losing too much fizz.

4. 6

   – Add a lime wedge on the rim and serve immediately with a straw or stirrer.

5. 7

   – In your ice-filled glass, add 2 oz tequila, 2 oz fresh grapefruit juice, ½ oz fresh lime juice, and ½ oz agave nectar.

6. 8

   – Stir well for 5-10 seconds to mix all the ingredients and dissolve the agave nectar.

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7. 9

   – Add 2-3 oz of club soda or sparkling water to fill the glass. Pour gently to preserve bubbles.

8. 10

   – Give one final gentle stir to integrate the club soda.

9. 11

   – Add a grapefruit wedge and lime wedge to the rim of the glass. Serve immediately.