Eosinophilic Esophagitis Friendly Classic Paloma
Bright, citrusy, and endlessly refreshing, this cocktail is built on fresh grapefruit juice, a squeeze of lime, and a clean blanco tequila ā nothing fussy, nothing hidden. For anyone managing eosinophilic esophagitis, navigating drinks and mixers can be surprisingly tricky, since many commercial cocktail mixes sneak in artificial flavors, preservatives, or trigger ingredients that aren't always obvious on the label. This one keeps things beautifully transparent: every ingredient is straightforward and easy to vet. Agave syrup adds just a whisper of sweetness, and sparkling water brings the fizz without any mystery additives. The salted rim is a satisfying touch that makes it feel like something you'd order at a rooftop bar, not something you mixed at home out of necessity. Stir it together in minutes and sip something that actually feels like a treat.
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Learn more āIngredients
1 serving
- 1 lime wedge, for rimming and squeezing
- 1 tbsp coarse salt, for the rim
- 2 oz blanco tequila
- 3 oz fresh grapefruit juice (from about Ā½ large grapefruit)
- Ā½ oz fresh lime juice
- Ā½ tsp agave syrup
- 2ā3 oz sparkling water, to top
- ice cubes
For serving
- 1 grapefruit wedge or slice, for garnish (optional)
Instructions
- 1
Spread the coarse salt in a shallow, flat dish. Run a lime wedge around the outer rim of a highball or rocks glass, then press and roll the moistened rim in the salt until evenly coated. Fill the glass with ice.
- 2
Add the tequila, fresh grapefruit juice, fresh lime juice, and agave syrup directly to the glass and stir briefly to combine.
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