To celebrate Cinco de Mayo, I am seriously jazzed to be working with the folks at Time Out New York (aka Time IN right now!) and Fever-Tree to make a twist on a Paloma! During this quarantine, I made the decision to only use the best mixers for our evening cocktail hours because these small indulgences feel like good house rules to impose right now for a bit of fun. I love the Fever-Tree Sparkling Pink Grapefruit because it uses real Florida grapefruit juice. 🍊💖
For my take on a Paloma, I wanted to use easy-to-obtain ingredients that pair well with grapefruit, so I chose mint and fresh ginger. Since I live in NYC, I don’t have space for a big juicer, but I still get that hot ginger flavor with a blender and a small fine-mesh strainer!
I’ve got a tutorial video that shows my “hacked” juicing-without-a-juicer technique, and my stories link out to the piece on @TimeOutNewYork where they’ve got a taco pairing for a few Paloma variations that can easily be made at home!
🍊Snappy Paloma 🍊
- 2 oz tequila with a 1-inch ginger piece blended in and strained with fine mesh strainer
- 1 squeeze lemon juice
- 4 oz Fever-Tree Grapefruit Soda to Top
- 1 slice lemon for garnish
Optional: Rim your glass with salt and pink peppercorn.Add the tequila and ginger into a blender and blend until smooth. Pour mixture into a fine-mesh strainer to remove all of the solids. Add gingered tequila to a lowball glass and muddle with mint. Add a squeeze of lemon juice and shake with ice. Top with Fever-Tree Sparkling Pink Grapefruit and garnish like heck!