Adios Mimosa! The Paloma is the new “Cura Resacas” (Hair of the Dog).
There’s nothing better than a New Year’s Day brunch to soak up what ails you, reconsider off-the-wall resolutions and look forward to 12 months of endless possibilities. But for too many years, I’ve been subjected to the mimosa, from a fresh-squeezed and Chandon variety, to an Andre-and-Ocean-Spray headache in a glass.
Thankfully, I can say “adios” to the mimosa, for I have discovered the Paloma. Equal parts grapefruit juice and tequila, plus some sugar and lime juice, topped off with club soda, the Paloma is my new favorite way to celebrate the season.
Citrus is the star this time of year, and thanks to a brimming grapefruit tree on Oregon Street in downtown Redding, I had plenty of juice for this refreshing cocktail. This recipe is adapted from the January 2013 “Bon Appetit” Magazine:
Adam’s Paloma1/4 cup grapefruit juice (I used yellow grapefruit, but ruby would make this drink prettier) 1/4 cup tequila (“Bon Appetit” recommends mescal, too) 1 tablespoon lime juice 2 teaspoons sugar (or agave, honey or stevia) Club soda Kosher salt
Dip the rim of a tall glass in grapefruit juice and kosher salt. Fill glass with ice.
In a cocktail shaker, combine grapefruit juice, lime juice and sugar. Shake or stir until sugar is dissolved.
Pour tequila in glass and add juice/sugar mixture.
Top with club soda and slice of grapefruit.
Enjoy! I wish you a happy and healthy 2013.