I love Palomas and I think they’re the ultimate cocktail choice for Cinco de Mayo. Why? Because this is the way that Mexicans actually drink tequila. Traditionally, all it is is tequila with grapefruit soda and a squeeze of lime but I’ve got some wild variations for you to try!

Traditional Paloma

Ingredients

  • 60 ml Silver Tequila
  • Grapefruit Soda to top (I use Bundaberg Pink Grapefruit)
  • Squeeze of lime juice
  • Grapefruit wedge to garnish

Method

Fill a glass with ice and add the tequila. Top with the grapefruit soda and add the lime juice and give it a stir. Garnish with a grapefruit slice.

Optional: add a pinch of salt to the drink at the end or coat the glass with a salt rim.

 

Paloma Sour

Ingredients

  • 60 ml Silver Tequila
  • 30 ml Grapefruit Juice
  • 20 ml Simple Syrup
  • 10 ml Lime Juice
  • 1 Egg White
  • Angostura Bitters
  • Grapefruit twist to garnish

Method

Add the first five ingredients to a shaker and shake over ice. Strain back into your shaker and shake without ice (this is called a reverse dry shake and gives you as much foam as possible). Double strain into a rocks glass (with out without ice) and garnish with a few dots of Angostura Bitters and a grapefruit twist.

 

Spicy Paloma

Ingredients

  • 60 ml Silver Tequila
  • 1/4 Jalapeño (sliced)
  • 22.5 ml Lime Juice
  • Grapefruit Soda to top (I use Bundaberg Pink Grapefruit)
  • Jalapeño slices to garnish

Method

Add the tequila and jalapeño slices to a glass an muddle together. Add the lime juice and then fill the glass with ice. Top with grapefruit soda and give it a little stir. Garnish with slices of jalapeño.

Optional: add a pinch of salt to the drink at the end or coat the glass with a salt rim.

 

Love this but want more tequila based recipes? Check these out.

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