Eosinophilic Esophagitis Friendly Coconut Paloma
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Learn more →Ingredients
2 servings
For the cocktail
- ½ cup fresh grapefruit juice (from about 1 large grapefruit)
- 3 oz blanco tequila
- 1 oz fresh lime juice (from about 1 lime)
- 1 tbsp agave nectar
- 1 cup ice cubes, plus more for glasses
For the coconut float
- ¼ cup full-fat coconut cream (from the top of a chilled can)
- 1 tsp agave nectar
- ⅛ tsp flaky sea salt
For serving
- flaky sea salt, for rimming
- 2 grapefruit wedges (optional)
Instructions
- 1
Spread a thin layer of flaky sea salt on a small plate. Run a grapefruit wedge around the rim of each rocks glass, then press the rim into the salt to coat. Fill each glass with ice and set aside.
- 2
In a small bowl, whisk together the coconut cream, 1 tsp agave nectar, and 1/8 tsp flaky sea salt until smooth and slightly loosened. The mixture should be pourable but still thick enough to float — about the consistency of heavy cream. Set aside.
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