
Bright, citrusy, and endlessly refreshing, this tequila paloma is the kind of cocktail that tastes like a warm evening on a patio. It's built on blanco tequila, freshly squeezed grapefruit juice, and a hit of lime ā nothing processed, nothing mysterious, just clean and vibrant ingredients you can feel good about. For anyone navigating alpha-gal syndrome, cocktails at bars or restaurants can be a minefield of hidden mammal-derived additives, from certain dairy-based cream liqueurs to gelatin-fined wines and spirits. This recipe sidesteps all of that entirely, relying on plant-based citrus, agave, and sparkling water to deliver every bit of its flavor. The salted rim adds a savory contrast that makes each sip pop, and the optional agave syrup lets you dial in just the right level of sweetness. It comes together in minutes with nothing more than a glass, a bar spoon, and a good squeeze of fresh fruit. Serve it immediately while the ice is still cold and the bubbles are lively ā it's that simple and that good.
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Spread the coarse salt in a shallow, flat dish. Run the lime wedge around the outer rim of a highball glass or large rocks glass, then press and rotate the rim in the salt until evenly coated.
Fill the glass with ice cubes.
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