The Paloma is a delicious spin on the traditional Mexican margarita, very refreshing and great for warm summer nights. It was also relatively easy to make, just a lot of juicing. We adapted this tasty recipe from Dylan O'Brien of San Fran cocktail bar, Bloodhound. Jenny also made a fresh and tangy Grilled Chicken Corn Salad which went well with the Paloma.
Ingredients: 2 oz tequila
1 oz fresh-squeezed grapefruit juice
.5 oz fresh-squeezed lime
.5 oz agave syrup
Make Ahead: Agave Syrup
Will keep in the fridge for a few weeks.
1. Add 1 cup of hot water to 1 cup of agave.
2. Stir to dissolve the nectar and cool in the refrigerator.