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Author Notes: Some cocktails are like air-conditioning, but the Paloma isn’t one of them. Rather, it makes you feel like you were born and raised in the tropics: You’ll still be hot, but you’ll revel in the heat. For those of you that wish to eschew the home-made route, Jarritos still makes the classic grapefruit (toronja) soda for a Paloma. It’s crisp, tart, sweet, and refreshing, with the slightest hint of bitterness on the finish. - Erik Lombardo
- 2 ounces tequila
- 3/4 ounce lime juice
- 3/4 ounce grapefruit syrup (from 1 white grapefruit, if you can find it)
- Sugar (equal volume to the grapefruit juice)
- Top with club soda
- Salt rim garnish (optional)
- With a microplane, zest the grapefruit, then juice it, adding the juice to the zest. Add an equal volume of sugar, and shake to dissolve. Once fully incorporated, let it rest overnight before straining it off into a clean jar.
- Combine your tequila, lime juice, and grapefruit syrup in a shaker, and give everything a quick shake before straining over fresh ice and topping with club soda. (If you're using a pre-made soda, feel free to just mix your drink taste.)
- This recipe is a Community Pick!
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