Paloma (Improved)
Shake, Collins glass with cracked ice, top off with club soda, garnish with lime slice or shell of spent lime.
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.
The Paloma is traditionally made with commercially-available grapefruit soda pop. This recipe replaces soda pop with homemade grapefruit syrup and dashes of bitters.
See http://www.homebarbasics.com/la-paloma/ for history and notes about the soda pop version of the Paloma.
- Read more about Paloma (Improved)
- 1 comment
- Log in or register to post comments
- make grapefruit syrup with much less sugar
- Infinity Is A Shark — Jamaican rum, Demerara Rum, Tuaca, Crème de Cacao, Allspice Dram, Soda water, Lime juice
- Paloma (Fully Loaded) — Tequila, Mezcal, Aperol, Ancho Reyes chile liqueur, Grapefruit bitters, Grapefruit soda, Seltzer water, Grapefruit cordial, Lime juice
- Cucumber Collins — Rum, Cucumber soda, Lime juice, Simple syrup
- Judge Smail's Highball — Tequila, Aperol, Grapefruit bitters, Grapefruit soda, Lime juice
- Ol' Poet's Smoke — Scotch, Amaro Montenegro, Bitters, Soda water, Lemon juice, Honey syrup
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.