Whoa, that’s a big cocktail. Almost life-sized. You could almost reach through your screen and drink it. Except you can’t. Because it’s mine. But it’s Cinco de Mayo, so let’s hear a little arriba, abajo, al centro, pa’dentro for semi-fake holidays that really just give us an excuse to imbibe tequila and eat guacamole.
Did you know that Mexico’s tastiest mixed beverage isn’t, in fact, la margarita but rather la paloma? Well, if you don’t know, now you know.
Traditionally made with tequila, grapefruit soda, lime juice, and a little salt, la paloma is the fresh-and-sassy, naturally sweet-yet-tart answer to the margarita. Not that there’s anything wrong with margaritas, but it’s a shame that such a delicious and versatile liquor as tequila is so frequently limited to that simple little cocktail when it has potential for so much more.
I jazzed it up a bit with fresh grapefruit juice and club soda, in lieu of Jarritos grapefruit soda. If you haven’t tried making a fruit cocktail at home before, this one’s as easy as it gets.
And if you’re on the fence about this grapefruit business, let it be known that grapefruit contains enzymes that inhibit liver’s ability to process alcohol. Translation: you get drunk with fewer drinks. Perfect for celebrating Drinko de Mayo. And now … bottoms up!
4 oz. grapefruit juice (for me, 1 ripe grapefruit)
juice of 1 lime
2 to 3 oz. tequila
pinch of salt
1 tsp. agave nectar, honey or simple syrup (optional; only use if grapefruit isn’t sweet enough; my grapefruit was bursting with sweetness, so be sure to taste the drink before adding)
Halve the grapefruit and lime. You can either squeeze the juice from both fruits directly into a pint glass, or squeeze juice into a measuring cup and then pour through a strainer into a glass to ensure no pulp or seeds get into the drink. Add tequila, pinch of salt, and (if desired) ice cubes. Top off with club soda, and stir. Taste, and stir in some agave nectar to sweeten it up, if needed (start small; agave nectar is very sweet). Drink up!