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.
¾ cup light agave nectar
4 (3-inch) lemongrass pieces, bruised
1½ cups (12 oz.) silver tequila
1½ cups fresh grapefruit juice (from 4 grapefruit)
½ cup fresh lime juice (from 4 limes)
½ cup club soda or seltzer
Lime wedges, for serving
Sat fat 0.02g
How to Make It
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.
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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