Grapefruit Bitter Paloma
So this drink began, as many seem to do around here, with a discussion about the "classic" version of a cocktail. While not particularly deep, the main debate came down to this: grapefruit soda or fresh squeezed grapefruit?
Both have their virtues and as you read recipes across the Internet you will see more than your share of each version. The grapefruit soda adds more of a light, sweet spritzer vibe to the drink making it super refreshing on a hot day. The fresh squeezed grapefruit variant is more nuanced and a bit more sour. Since I didn't have any grapefruit Squirt or pink Izzie around I decided to start playing with a few fresh grapefruit.
My goal for this Paloma was to have something refreshing without being too sour or "one note." While all the basics are in the recipe (tequila, lime, grapefruit, sweetener), you'll notice the addition of our homemade Grapefruit bitters and some Ancho Reyes chili liquor. I also decided to blend the Tequila blanco and Anejo in a 3:1 proportion to layer in complexity without overpowering the drink with vanilla or wood. See what you think!
A big thank you shout out to two of my favorite experimental cocktail testers, e. & t. who provided both the inspiration and validation for this cocktail.
Grapefruit Bitter Paloma
- 3 oz Blanco Tequila
- 1 oz Añejo Tequila
- 2 oz fresh squeezed grapefruit juice
- 1.5 oz fresh lime juice
- .75 oz Agave for sweetness (adjust as needed to your taste)
- 0.5 oz Ancho Reyes chili liquor
- 8 drops Grapefruit Bitters
- Rim two rocks glasses by rubbing a piece of lime around the rim. On a plate, mix kosher salt, black salt, and Aleppo pepper. The pepper adds a nice subtle bite, texture, and color to the drink.
- Combine all the cocktail ingredients listed above in your cocktail shaker and add a generous amount of ice.
- Stir thoroughly until chilled, and strain into your rimmed glasses.
- Add a nice chunk of clear ice to keep the drinks cool.
- Garnish with grapefruit peel and serve
Enjoy!
r.
