Welcome to Post #3 of Cocktail U. The first two sessions featured classic sippers taught in a cocktail class I took at a local cooking school. This post, we go off the course syllabus grid to find a beverage well-suited to last week’s 1977 version of guacamole.
Margaritas always work with guacamole (frita anyone?), but memory of another tequila-based beverage gave me a different answer. Crafthouse, crafter of fine cocktails, names the Paloma as “perhaps the PERFECT TEQUILA COCKTAIL, giving the venerable margarita a run for its money.” They go on to say,
Little is known about the historical origin of the Paloma, the most popular tequila-based cocktail in Mexico. Some conjecture that it is named after La Paloma (“The Dove”), the popular folk song composed in the early 1860s.
I hadn’t known these details when, searching for a fun party drink, I came across the recipe in The PDT Cocktail Book. It was a good choice for the taco-themed dinner we were hosting and I knew it had great potential as a guac go-with.Instead of buying the grapefruit soda used in classic recipes, I juiced the in-season citrus already on hand. Sweetness came via agave syrup and I doubled the lime juice for a better balanced tang.Refreshingly light in a way that a margarita is not, the Paloma went down easy. And technically, it counts for nearly two daily fruit servings as it took 1 1/2 grapefruit and 1 lime to yield the juice needed for one drink. Combining all of this vitamin C with the healthy fats in the guac’s avocados means this cocktail-and-snack combo is practically health food.Drink up, then, and enjoy. And please come back next week as we’ll be rifling through Great-aunt Helen’s recipe box to see what treasures we can find. Cheers!
- 12 ounces (3/4 cup) fresh squeezed grapefruit juice
- 2 ounces (1/4 cup) tequila
- 1 ounce (2 tablespoons) fresh squeezed lime juice
- 1 tablespoon agave syrup
- Coarse salt, for rimming glass
In cocktail shaker filled with ice, combine grapefruit juice, tequila, lime juice, and agave syrup; shake a bit to chill glass. Rub rim of cocktail glass with grapefruit wedge; rim with salt. Strain drink into glass.