Traditionally, the Paloma is served on the rocks and prepared by mixing tequila, fresh lime juice, and grapefruit-flavored soda, like Jarritos. But all good traditions sometimes need a little kick. These variations come from Jordan Silbert, the CEO and founder of Q Spectacular Mixers. He’s such a fan of the Mexican cocktail (and believes it’s the next “it” cocktail) that he reformulated his grapefruit soda to be a better ingredient in Palomas.
- 1 oz. Blanco Tequila
- 1 oz. Ancho Reyes Verde liqueur
- 6 oz. Q Grapefruit soda
- Salt rim
- Lime for garnish
Method: Spread out salt out on a plate. Run a lime along the rim of a highball, then dip the rim into the salt mixture. Fill the glass with ice. Pour in the tequila and liqueur and squeeze in a lime. Then pour in the Q Grapefruit. Gently stir and garnish with a lime.
- 1 oz. Mezcal
- 0.5 oz. Fresh lime juice
- 2 oz. Hibiscus Grapefruit Syrup
- 3 oz. Q Grapefruit soda
Directions: Add mezcal, lime and hibiscus syrup to a mixing tin, shake with ice and strain over fresh ice into a large glass. Pour Q Grapefruit over the top very slowly to achieve a color fade from bottom to top. Garnish with grapefruit.
Hibiscus Grapefruit syrup: To make syrup, combine 3/4 cup water, 1/4 cup whole dried hibiscus flowers, 1/4 cup granulated sugar, and peels from half a grapefruit (remove all pith) in a small saucepan. Bring to a low boil and simmer for 3 minutes, then strain peels out and chill.
- 1 oz. Tequila
- 0.5 oz. fresh lime juice
- 1.5 oz. fresh pineapple juice
- 3 oz. Q Grapefruit
- Salt Rim
Directions: Run a cut lime around the edge of a large rocks glass and rim with salt. Add first three ingredients to a cocktail shaker, shake with ice and strain over fresh ice into the rocks glass. Top with Q Grapefruit and stir to combine. Garnish with a pineapple wedge.
- 1.5 oz. Tequila
- 0.75 oz. Cinnamon simple syrup
- 4 oz. Q Grapefruit
- Cinnamon salt rum
Directions: Run a cut grapefruit piece around the edge of a large rocks glass and rim with cinnamon salt. Add first two ingredients to a cocktail shaker with ice, shake and strain over fresh ice into the rocks glass. Top with Q Grapefruit and stir to combine. Garnish with a slice of grapefruit.
Cinnamon syrup: combine 1/2 cup cane sugar and 1/2 cup water in a saucepan and bring to a simmer. Add cinnamon sticks to pot and gently simmer two minutes, then remove from heat and chill.