Spanish for “dove,” Paloma is a poetic cocktail that rivals if not surpasses Mexico’s other famous cocktail, the Margarita, in terms of popularity in its country of origin. The cocktail is often made simply by combining tequila blanco with a grapefruit flavored soda like Jarritos or Squirt, but if you’re looking for a fresher, less glycemic hit, a blend of fresh grapefruit juice, seltzer, and agave syrup will do the trick. It’s a refreshing, bordering on virtuous cocktail (I always associate grapefruit with healthy living) and a great compliment to Mexican food.
1/4 cup tequila blanco, reposado, or mescal
1/4 cup pink or white grapefruit juice
1 TBSP fresh lime juice
1 tsp agave syrup, sugar, or simple syrup
pinch salt or salted rim
1/4 cup seltzer
Rub a bit of fresh grapefruit around the rim of a glass tumbler and dip the rim in kosher salt the way you would a margarita. If you don’t like salt on the rim, add a small pinch to the bottom of the glass as it intensifies the other flavors. Fill salt-rimmed tumbler with ice. Combine 1/4 cup of tequila blanco, 1/4 cup of fresh pink grapefruit juice, a teaspoon of agave syrup, and a tablespoon of fresh lime juice and pour into glass. Top with seltzer and fly away on the wings of the dove.