You guys, work these last couple of weeks....it's been nuts. It has sapped me of all remaining brain power, which might make this post the least interesting thing you ever read. This cocktail is a summer leftover. I just didn't get around to posting it, and it's probably a little summery for mid-September, but as this week has me feeling like I need a drink or two...or six...this weekend, I thought I might as well share anyway.
I didn't realize until fairly recently that I'm actually a tequila fan...when it's not a shot of bad quality this-is-all-i-can-afford-as-a-college-student tequila, or paired with super-sugary, pre-made margarita mix.
Palomas are deliciously citrusy without much added sweetness, and the salt and aleppo rimmed glass gives them an extra refreshing, summery, margarita-like quality.
Note: I decided to roast my grapefruits before juicing them (in the name of science!)...and while it made them supremely easy to juice, I didn't notice much difference in flavor, so I haven't included that step below.
makes 1 drink; easily multiplied
2 oz tequila
1/2 tsp agave
juice of 1 lime
4 oz grapefruit juice
topo chico or sparking water
3 tsp salt + 1 tsp aleppo pepper flakes
- Mix salt and aleppo pepper flakes together, and spread on a small plate or in a bowl.
- Rub rims of glasses with lime wedge and dip in salt/aleppo.
- Add ice to glass.
- Shake or stir together tequila, agave, lime juice, and grapefruit juice.
- Pour into glass.
- Top with sparkling water/topo chico.