The paloma is a classic Mexican highball made with tequila and high-quality grapefruit soda, which is a popular flavor in Mexico. At Dos Caminos, we use this as a template for adding fresh ingredients. Try this also with clementine or guava juice. Sipping one of these is truly the best way to watch the sun set on hot summer's day.
Rub the rim of a highball glass with the lime wedge. Spread the salt on a small plate large enough for the rim of the glass. The salt should be about 1/4 inch deep. Dip the rim of the glass into the salt to coat.
Carefully fill the glass with ice. Pour the tequila into the glass. Add the grapefruit soda and fresca and serve.
Makes about 1 cup
In the bowl of a food processor fitted with the metal blade, process the salt for about 30 seconds to grind it finely. Add the mint sprigs through the feeding tube and process until well mixed with the salt.
Transfer the salt to a lidded container and store at room temperature for up to 1 month.
NOTE: To make a smaller amount of mint salt, you can use a mini food processor, a coffee grinder, or a spice grinder.
Makes about 4 cups
Put the watermelon chunks into the bowl of a food processor fitted with the metal blade. Add the orange juice and puree until smooth.
Strain through a fine-mesh sieve. You can refrigerate it in a tightly lidded container for up to 2 days.
NOTE: This makes a lot of fresca, but it's worth it. You can also drink it for breakfast on its own!
This page created December 2009
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