Instructions:

1.     To make simple syrup, mix one cup of sugar with one cup of water in a small saucepan over a medium flame. Heat and stir until the sugar is fully dissolved, but do not boil. Allow the syrup to cool to room temperature before using or storing. Transfer the simple syrup to a glass container.

2.     In a pourable container, combine the fresh grapefruit juice, lime juice and simple syrup. Stir well and keep chilled until ready to serve.

3.     For mocktails, add the sparkling water to the juice mixture, stir gently and pour over ice into 4 sugar-rimmed glasses. You can adjust the sweetness by adding more simple syrup to taste.

4.     For cocktails, add the tequila to the juice mixture. You can refrigerate the Paloma until you’re ready to pour.

5.     When you’re ready to serve, fill 4 glasses with the desired amount of ice. Divide the Paloma cocktail into salt-rimmed glasses. Top off with sparkling water and garnish as desired. Enjoy immediately.

Salud!

My Two Cents:

• All this juicing and boiling for one drink? Absolutely. The more you can do from scratch, the more spectacular your Paloma will taste. Fresh juice is the key to this refreshing cocktail or mocktail. And if you make the simple syrup, all of your hard work will not be in vain. You can store it in the refrigerator in a glass container for up to three weeks.

• To add a sugar or salt rim to your glasses, rub a slice of fresh lime or grapefruit along the edge of your glass and lightly roll the moistened rim in a saucer of sugar or salt.

•  If you want to punch up the grapefruit flavor, feel free to substitute grapefruit Italian soda or Fresca for the sparkling water.

• This Paloma recipe pairs perfectly with my Park City Rosemary Garlic Popcorn. Give it a try.

• Literally translated as “dove” in Spanish, the Paloma is Mexico’s most refreshing drink. My apologies to the margarita. You’re still a fan favorite, but the Paloma deserves to share the spotlight.

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