If you gave me the choice between a margarita and a paloma, I will usually pick the paloma. What I love about a really good paloma is that it’s not typically sweetened with a ton of simple syrup, like a margarita can be. Usually just a small amount of syrup, fresh grapefruit juice, lime, tequila, and sparkling water on top. (I do adore a fizzy drink!) It’s not fancy, but it’s so good! I love this pomegranate version even more, and the shot of Aperol adds another layer of complexity and deliciousness. If you want to be fancy, garnish it with a smoking cinnamon stick—just light the end with a match or lighter, then blow it out. No pressure, you can skip it if the smoke makes you nervous.
Ingredients
Grapefruit Salt
- 3 tablespoons grapefruit zest (from 2 grapefruit)
- 2 tablespoons smoked or regular sea salt
- 2 teaspoons coarse sugar
Paloma
- 2 grapefruit wedges
- 2 ounces (1/4 cup) tequila or mezcal
- 1 ounce (2 tablespoons) pomegranate juice
- 1 ounce (2 tablespoons) fresh grapefruit juice
- 1/2 ounce (1 tablespoon) Aperol
- 1 tablespoon Cinnamon Honey Syrup (recipe follows)
- Sparkling water, for topping Pomegranate seeds, for serving Cinnamon stick, for
- garnish (optional)
Instructions
- Make the grapefruit salt. On a shallow plate, combine the grapefruit zest, salt, and sugar.
- Make the paloma. Rub the rim of a rocks glass with one of the grapefruit wedges. Dip the glass into the salt mixture, pressing to adhere. Fill the glass with ice.
- Directly into the glass, add the tequila, pomegranate juice, grapefruit juice, Aperol, and cinnamon honey syrup. Stir gently to combine, then top with sparkling water. Garnish with a grapefruit wedge, pomegranate seeds, and a cinnamon stick (if using).
Cinnamon Honey Syrup
MAKES ½ CUP
Ingredients
- 1/4 cup honey
- 2 cinnamon sticks
- 1 vanilla bean, halved lengthwise and seeds scraped out, or 1 tablespoon pure vanilla extract
Instructions
- In a small saucepan, combine 1/ 4 cup water, the honey, cinnamon sticks, and vanilla bean with the little seeds. Bring to a gentle boil over high heat, then reduce the heat to low and simmer until the cinnamon is fragrant, 1 to 2 minutes. Remove the pan from the heat. Let stand for at least 10 minutes, then discard the cinnamon sticks and transfer to a lidded glass jar. Store in the refrigerator for up to 2 weeks
Make it a Mocktail
Omit the tequila and Aperol; instead, add 1 tablespoon additional pomegranate juice, 1 tablespoon additional grapefruit juice, and 1 tablespoon apple cider vinegar.
AVAILABLE FOR PURCHASE AT 365 COLLECTIVE BY ABIGAIL FOX + SERENDIPITY
315 Greenwich Ave Greenwich, CT 06830 (203) 489-3046
“Reprinted from Half Baked Harvest Quick & Cozy, Copyright © 2024 by Tieghan Gerard. Photographs copyright © 2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.”
