This Paloma Recipe From Casa Susanna Hits the Spot

Often thought of as Margarita’s bubbly cousin, the Paloma is a crisp, refreshing way to enjoy happy hour (or any hour, we won’t judge) during the spring and summer months. Paloma means “dove” in Spanish, and while the cocktail’s origins are unknown, it’s believed to have originated in Mexico in the 1950s. Today, it’s a hot order at bars and restaurants throughout the Valley, particularly at Casa Susanna in Leeds, which shared its exclusive recipe with Hudson Valley, so we can all give it a go at home. Cheers!

Paloma

Course: DrinksCuisine: MexicanDifficulty: Easy

Servings

1

glass

Prep time

5

minutes

Total time

5

minutes

This Paloma recipe is easy to throw together and perfect for spring and summer days.

Ingredients

• 2 oz Pueblo Viejo Blanco tequila

• 1 oz fresh-squeezed grapefruit juice

• ½ oz fresh-squeezed lime juice

• ¼ oz agave syrup

• Spritz of Fever Tree club soda

• 1 grapefruit slice

• Salt, plain or smoked (optional)

• Tajin (optional)

Directions

• Add first four ingredients to a shaker; shake.
• Pour over ice.
• Top with a splash of club soda.
• Garnish with grapefruit slice.
• Directions for Salt Rim
• Use a slice of lime or grapefruit to dampen the glass rim.
• Sprinkle preferred salt and/or tajin into a dish.
• Roll the juice-covered glass rim in the salt mixture.

Related: 7 Wine Clubs for Top-Tier Vino in the Hudson Valley