Vegetarian Classic Paloma
Few cocktails hit as cleanly as this one ā tart citrus, a salted rim, and the gentle kick of blanco tequila all coming together in one beautifully balanced glass. Fresh grapefruit juice is the real star here, bringing a bright, slightly bitter sweetness that no bottled mixer can replicate. A squeeze of lime and just a touch of agave syrup round everything out without making it cloying, while a splash of sparkling water adds that satisfying effervescence right at the end. Every single ingredient in this drink is naturally plant-based, so there's nothing to swap or second-guess ā just shake (well, stir) and sip. The salted rim technique takes about ten seconds and makes the whole thing feel like something you'd order at a rooftop bar. Serve it immediately so the bubbles stay lively and the ice stays cold, and don't skip the fresh-squeezed juice if you can help it ā it genuinely makes all the difference.
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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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