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Grapefruit Paloma. Sultry, mouthy and the perfect companion for our Cocktail & Oyster night (or rather penny pinching parent's stay-in date night!). This one is it. The cocktail. The all and be all. For months now, Nick has been creating or re-creating a cocktail pretty much every Friday night. On most of those nights, we have oysters as accompaniment. On nights when the fishmonger has run out of Pacific oysters (our favourite! also known as Japanese oyster or Miyagi oyster), we have the cocktails anyways. And when Nick asks me about my favourite, I think long and hard and yo yo between this one and this one and another one for a frozen mango daquiri but then always end up picking this Grapefruit Paloma.

You see, it is not just the cocktail itself which is utterly seductive on the palate but also the name. I love the sultry name. It evokes scenes of blush rendered walls of Cuba lit up by party lights and shadows of dancing fronds of stunning green flora. Playful. Seductive. Mouthful. So I diligently make sure that I pick up a red grapefruit at the Thursday markets and position it on the kitchen counter. Centre stage. Where Nick can't miss it. And he knows what I would like for Cocktails & Oyster night.

Inspired by a Paloma recipe in Good Things To Drink, we have tweaked this to a less sweet, naturally sweetened glass of perfection with the oomph of sea salt flakes. Lip smacking guaranteed. Happy Friday folks! If you make this, don't forget to share your cocktail with me on Instagram using #cookrepublic

 

 

Recipe

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Grapefruit Paloma - Cook Republic

GRAPEFRUIT PALOMA

5 from 1 vote
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Author: Sneh
Course // Cocktail, Drink
Cuisine // Gluten Free, Vegan
Prep Time: 10 minutes
Servings: 2

Ingredients

  • 1 generous pinch seas salt flakes, or pink Himalayan salt
  • juice of 1 lime
  • 70 ml freshly squeezed grapefruit juice, (half a large grapefruit)
  • 100 ml tequila
  • 3 tablespoons maple syrup
  • 2 thin grapefruit wedges, to serve
  • ice cubes, to serve

Instructions

  • Place all ingredients (except wedges) in a cocktail shaker along with 6-7 ice cubes and shake in quick, short blasts.
  • Strain and pour in two 300ml small highball glasses filled with 5-6 ice cubes each. Garnish with a grapefruit wedge and serve immediately.

Notes

  1. This is meant to be a long drink (to be sipped over the better part of an hour) so quick shake is essential to not diluting the drink.
  2. As an option, the drink may additionally be topped with carbonated water.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic