Paloma (Improved)

2 oz Reposado Tequila
1 oz Grapefruit syrup (see notes for recipe)
1⁄2 oz Lime juice
1 pn Salt
2 ds Grapefruit bitters
2 oz Club soda
Instructions

Shake, Collins glass with cracked ice, top off with club soda, garnish with lime slice or shell of spent lime.

Notes

Homemade grapefruit syrup recipe: 1 cup sugar, 1 cup water, zest and juice of 1 grapefruit (discard the pith and pulp), optionally add a pinch of salt and a squeeze of lemon. Bring to a boil, then take off the stove and let steep 1 hour, strain through cheesecloth and bottle. Optionally add 2 tsp vodka as a preservative. Keep in refrigerator.

History

The Paloma is traditionally made with commercially-available grapefruit soda pop. This recipe replaces soda pop with homemade grapefruit syrup and dashes of bitters.

Cocktail summary
Posted by JesseB on 7/24/2014
Created by
According to Dave Stolte, the Paloma originated in Mexico, probably some time in the 1920s.
Is an
altered recipe
Reference

See http://www.homebarbasics.com/la-paloma/ for history and notes about the soda pop version of the Paloma.

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Comments

The grapefruit syrup seems to overpower the drink with sweetness. I modified the recipe: zest of one grapefruit, juice of two grapefruits, divided, 1 cup water, 1/2 cup sugar, 1 tsp citric acid. Simmer zest, 1/2 of grapefruit juice, water, citric acid and sugar for 15 minutes. Let cool, add the remainder of the grapefruit juice. Chill.

I have seen this called Grapefruit Cordial.

Paloma:  2 oz. silver tequila, 2 oz grapefruit cordial (above) 1 oz. Cointreau. Shake with ice, pour into a coup, top with Proseco or Champagne, garnish with an orange twist.