Serves: 4 | Prep: 10 min | Ready: 10 min
1 c. freshly squeezed ruby red
1/4 c. freshly squeezed lime juice
2 T. simple syrup
1 c. good quality blanco (silver) tequila
1 c. club soda
Optional Garnishes: kosher salt,
grapefruit slices, lime slices
1½ c. freshly squeezed ruby red
grapefruit juice (3 to 4 grapefruit)
1 c. white tequila, such as Casamigos
½ c. freshly squeezed lime juice
¼ c. simple syrup
2 c. ice
4 thin wedges ruby red grapefruit, for
In a small pourable container, combine the fresh grapefruit juice, fresh lime juice, simple syrup, and tequila. Stir to incorporate well. Keep chilled until ready to serve.
When ready to serve: fill 4 glasses with desired amount of ice. Divide Paloma cocktail into the glasses. Top off with club soda and garnish as desired. Serve immediately.
Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours (or overnight), until solid. Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and ¹⁄₈ teaspoon salt and blend until smooth. Divide the frozen mixture between two highball glasses, then repeat with the remaining mixture, ice, and salt. Garnish each glass with a grapefruit wedge and serve frozen.