Let’s make a paloma but make it fall!
I actually just recently re-discovered palomas and am loving the slight switch from lime juice for a regular margarita to grapefruit for the paloma.
This is also the perfect switch from summer to fall since grapefruits are a winter harvest and you can find them in abundance during late fall and winter.
Honestly, though, that doesn’t matter too much because you can pretty much find grapefruits and even pomegranates year round now-a-days. I know you can at least find the pomegranate arils in the refrigerated section, if not the whole pomegranate.
Anyway, let’s get to shaking.
Add the pomegranate arils and lime wedges to the bottom of a cocktail shaker. Muddle fully with the end of a wooden spoon or drink muddler.
Add the pomegranate juice, grapefruit juice, and tequila. Fill shaker 1/2 way with ice, cover and shake for 30 seconds to chill and incorporate the drink.
Double strain into a tall Collins-type glass filled with fresh ice. Top with 1-2 oz of club soda for a little bubbles and garnish with a grapefruit wedge.
Ruby red grapefruits are my favorite to use because they have a sweeter flavor. But feel free to use any variety of grapefruit you find in your store!
- 2 Tbsp pomegranate arils
- 1/4 lime
- 1/3 cup pomegranate juice
- 2/3 cup grapefruit juice
- 3 oz blanco tequila
- 4 oz club soda
- In the bottom of a cockatil shaker, add the lime wedge and pomegranate arils. Muddle with the end of a wooden spoon or drink muddler.
- Add pomegranate juice, grapefruit juice, and tequila and fill shaker 2/3 with ice. Cover and shake for 30 seconds to chill the drink.
- Strain into two tall glasses filled with fresh ice and top each with 2 oz club soda. Garnish with grapefruit wedge and rosemary sprig, if desired.