We have been having the coldest Winter for thirty years. I suppose my Canadian blogging friends would laugh out loud if I told them the exact temperatures, but after years of mild Winters even the need to wear warm gloves or hats is annoying. I expected I would be craving hot tea, mulled wine, grog or other warm drinks, but I am surprisingly attracted to energising cocktails made with fresh Winter fruits. First I spent at least one weekend enjoying gin with Seville orange juice, then I couldn’t get enough of the beautiful Kiwi Rum. Last weekend, the coldest of this year, seemed a bit merrier thanks to the deliciously tangy Paloma.
I have already written about Paloma a long time ago, but I thought the unnoticed post should be given a second chance and this delicious cocktail merited more popularity. Paloma means “dove” in Spanish and the cocktail is not very well known outside of Mexico, where it’s usually made with grapefruit soda. The first time I made it I used a mixture of fresh juice and sparkling water instead and this healthy modification was so flavoursome, I have never bothered to look for grapefruit soda. Even though it has a light pink colour, it is not a sweet, delicate, girlie cocktail. Even if one adds a bit of syrup, the grapefruit tanginess remains and tequila’s strong taste is well perceptible.
This cocktail always reminds me of one of my acquaintances, whom I invited for the first time and who assured me she had no food allergies, dislikes and was happy to eat and drink everything. Then, when I proposed a grapefruit cocktail she started to laugh and said she hadn’t thought about it, but it was the only food item in the world she wasn’t allowed to touch. In fact, she had had an organ transplant and grapefruit juice inhibits the action of many drugs, for example the ones she takes daily. I would have never guessed the innocent looking grapefruit is not that innocent…
I have found the recipe on this Mexican website containing many Tequila-based drinks. I have also skipped the first step since I don’t always like to have a salty glass rim.
Preparation: 5 minutes
Ingredients (serves 1):
10 ml lime juice
pinch of salt
50 ml tequila
juice from 1/2 grapefruit +30 ml sparkling water (or 80 ml grapefruit soda)
(a couple of teaspoons syrup or confectioner’s sugar, if the grapferuit is very sour)
(lemon juice+salt for the glass rim)
If you wish, moisten a big cocktail glass rim with a bit of lime juice and dip into a plate full of salt.
Combine the remaining ingredients, adding as much ice as you wish. Stir and serve.