Eosinophilic Esophagitis Friendly Classic Tequila Paloma
Bright, citrusy, and endlessly refreshing, this tequila-and-grapefruit cocktail is the kind of drink that feels like a mini vacation in a glass. For anyone managing eosinophilic esophagitis, navigating food and drink can feel like a constant guessing game ā but this one keeps things beautifully simple. Every ingredient here is clean and straightforward: blanco tequila, freshly squeezed grapefruit juice, a squeeze of lime, and a splash of sparkling water to bring it all together. There are no syrups loaded with mystery additives, no artificial flavors, and no dairy or wheat sneaking in anywhere. The optional agave syrup is a gentle touch of sweetness that you can easily leave out if you prefer to keep things even more minimal. A salted rim adds a satisfying savory contrast to all that tart citrus, and the whole thing comes together in just a few stirs. It's proof that a truly great cocktail doesn't need anything complicated to shine.
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Learn more āIngredients
1 serving
- 1 lime wedge, for rimming
- 1 tbsp coarse salt, for rimming
- 1 cup ice cubes
- 2 oz blanco tequila
- 3 oz fresh grapefruit juice (from about Ā½ large grapefruit)
- Ā½ oz fresh lime juice
- Ā½ tsp agave syrup (optional)
- 3 oz sparkling water
For serving
- 1 grapefruit wedge or slice, for garnish (optional)
Instructions
- 1
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.
- 2
Fill the glass with ice cubes.
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