Greg Dupree
Hands-On Time
10 Mins
Total Time
8 Hours 10 Mins
Yield
4 (serving size: about 1 cup)

The Paloma is like the margarita’s classy older sister. You can tell they’re related (they’re both tequila-based), but the Paloma has grapefruit juice in addition to lime juice, plus club soda for sparkle. This version is sweetened with a lemongrass simple syrup. Make it by boiling light agave nectar and a bruised piece of lemongrass. Use the bottom, less woody piece of the lemongrass talk, and bruise it with the back of a chef’s knife. The syrup will keep for up to a month in the refrigerator in an airtight container. You can also make the entire drink ahead of time and stir the seltzer in just before serving.

How to Make It

Step 1

Bring agave nectar to a boil in a small saucepan over medium-high. Add lemongrass, and remove pan from heat. Cover and let stand at room temperature 8 hours or overnight. Remove lemongrass, and discard.

Step 2

Stir together lemongrass syrup, tequila, grapefruit juice, lime juice, and seltzer until blended. Serve over ice in salt-rimmed glasses with lime wedges.

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