The Paloma Cocktail

It’s grapefruit season!


In my family, January means one thing: grapefruit. And lots of it. I’m talkin’ huge bags from the local warehouse stores. Each morning from the days after Christmas to just before summer, my father splits a grapefruit at breakfast. He methodically scores each segment with a paring knife, and sets each half in a small bowl along with the special grapefruit spoon for himself and my mother. And after scooping out all the meat, they have what I can only describe as a competition to squeeze their half to death to capture every last drop of juice left with their tiny spoons. A sweet, yet tangy ritual to start their day! Preciousness obviously runs in my blood.


I’ve always loved grapefruit, but seriously, all that work to score and scoop, only to have like half the meat left behind in the shell!? Talk about inefficient. So imagine my happiness upon discovering I could get my grapefruit fix in cocktail form!


Paloma Cocktail

serves 2 – adapted from Annie’s Eats

1 large grapefruit, halved and juiced
2 limes, halved and juiced
1 tablespoon white sugar (superfine or bakers sugar works best)
2 jiggers silver tequila
1/2 cup club soda, divided
1/4 cup sugar or kosher salt for rim (optional)

If rimming the glasses, pour 1/4 cup of your choice of sugar or kosher salt onto a salad plate and set aside. Gently swipe the rim of the glass with a wedge of grapefruit, then dip the wet rim into the sugar or salt. Fill rimmed glasses with a few ice cubes and pop into the freezer to chill while you prepare the cocktail.


Fill a cocktail shaker to the half-mark with ice and add in juices, tequila, and the 1 tablespoon of white sugar. Cap the shaker and shake for 30 counts. Strain into prepared cocktail glasses, top with club soda, and enjoy!

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