Well hello friends! It’s been a hot minute since my last post.
A bunch has been going on behind the scenes, both business and personal, and while it’s been good for the most part, it’s kept my days full and my capacity to blog at a minimum. And since I never want to write just for the sake of writing, I gave myself grace to take a step back. A funny thing happens when we give ourselves space, we come back refreshed, refocused and ready to write 🙂
If I’m being completely honest, my motivation to write this post may have also been influenced by the realization that Cinco de Mayo, one of my favourite days of the year, is just a few sleeps away! With this startling realization (how is it May??) I had to get my Grapefruit Paloma recipe up with enough time for you pick up the ingredients and maybe do a test run or two 😉 Did you know the Paloma is the most popular cocktail in Mexico? That’s right, it edges out the Margarita!
A Paloma is traditionally made with a Mexican grapefruit-flavored soft drink called Squirt, tequila blanco, and ice, and served with a wedge of lime. Since I was hard pressed to find Squirt here in Calgary, I’m making mine with fresh grapefruit juice. Mixed with a bit of sugar, this cocktail has the perfect tart to sweet ratio. To pretty it up a bit, I garnished mine with dehydrated grapefruit wedges, so easy to make. I’ve included the recipe below. Happy Cinco de Mayo!
Ingredients
Grapefruit
Salt
1/4 cup fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 cup tequila blanco
1/4 cup club soda
Directions
To dehydrate grapefruit, preheat the oven to 170F. Slice the grapefruit into 1/4″ thick wheels. Arrange the wheels on a cooling rack and the place the rack on a baking sheet. Bake in the preheated oven for 4-8 hours until crisp.
Pour out salt on a plate. Rub the rim of the glass with a lime wedge and dip in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in glass and stir until the sugar has dissolved. Stir in 1/4 cup tequila, add ice, and top off with 1/4 cup club soda.
Photography: MJay Photography
