The classic margarita with the simple twist of fresh squeezed grapefruit juice that balances the sweetness and gives a great pink color to this perfect year-round cocktail.
Most cocktails don’t appeal to me, either because they are too sweet, or too strong. However, I have a handful of favorites, and this is top of the list. The perfect combination of the margarita and the Paloma – a little bit of both, balancing the classic with the refreshing addition of grapefruit juice. Only real fresh squeezed juice here – it’s worth the effort. It’s also one festive drink that truly works year round. The grapefruit juice addition makes me feel it’s winter appropriate, and clearly we eat Mexican food all the time, so we must have this to go along! Cheers!
Palomarita
Ingredients
- 4 oz white tequila
- 2 oz cointreau
- 2 oz fresh squeezed lime juice
- 1 oz fresh squeezed grapefruit juice
- splash of club soda
- lime wedges, ice, and salt for the rim if desired
Instructions
- Prepare the glasses. If you want a salted rim, rub a cut lime on the edge of the glass, and dip into a small plate with kosher salt. For a spicy twist, add some chili powder to the salt on the plate. Pour ice into the glasses after salted.
- Fill a lidded container (I use a large mason jar) with the tequila, cointreau, lime and grapefruit juices, and a handful of ice. Shake vigorously for 15 seconds, then pour into two prepared cocktail glasses.
- Top with a splash of club soda. Garnish with lime wedges and a dusting of chili powder if desired.