Eosinophilic Esophagitis Friendly Classic Grapefruit Paloma
Bright, citrusy, and endlessly refreshing, this grapefruit paloma is the kind of cocktail that feels like a celebration in a glass. Fresh-squeezed grapefruit juice and a hit of lime give it a tart, vibrant backbone, while agave syrup rounds everything out with just enough sweetness. A sparkling water topper keeps it light and effervescent, and that salted rim adds a savory contrast that makes every sip better than the last. For anyone managing eosinophilic esophagitis, navigating drinks and mixers can be surprisingly tricky ā many store-bought cocktail mixes sneak in artificial flavors, preservatives, or trigger ingredients that are hard to spot on a label. This recipe keeps things clean and straightforward, built entirely from whole, recognizable ingredients with no hidden additives to worry about. Blanco tequila, fresh citrus, agave, and sparkling water are the whole story here. Shake it up, pour it over ice, and let the grapefruit do its thing.
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Learn more āIngredients
1 serving
For the salted rim
- 1 lime wedge, for rimming
- 1 tbsp coarse salt
- 2 oz blanco tequila
- 3 oz fresh grapefruit juice (from about Ā½ large grapefruit)
- Ā½ oz fresh lime juice
- Ā½ oz agave syrup
- 3ā4 oz sparkling water, to top
- ice cubes
For serving
- 1 grapefruit slice or wedge (optional)
Instructions
- 1
Spread the coarse salt in a shallow, flat dish. Run the lime wedge around the outer rim of a highball glass, then press and rotate the rim into the salt until evenly coated. Fill the glass with ice.
- 2
Combine the tequila, grapefruit juice, lime juice, and agave syrup in a cocktail shaker. Add a handful of ice and shake vigorously for about 10 seconds, until the outside of the shaker feels cold.
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