The Paloma is my favourite cocktail and you can read all about how to make it on this post. It consists of fresh grapefruit juice and tequila which is enough to explain why I love it so much. For some weird reason, it has also become biggest post in the history of DrizzleandDip.com. I mean it’s just a simple drink. I would have hoped for something more foodie and complicated to take this position, but the internet is a weird and indeed a wonderful place, so it is as it is. If you type ‘Paloma cocktail’ into Google I come up in the no 5 spot on the first page. So I’ll take it thanks very much. There is no way to improve this perfect drink, so I made a frozen variation instead and it’s delicious.
You need a good quality blender to crush all that ice into a fine snow, and nothing does it better than my Kitchen Aid blender which has various settings to crush ice, blend or make a smoothie. I use it all the time. Whack all the ingredients into the blender, press play and you are seconds away from having an icy cocktail in your hand.
You can adjust the quantities of tequila, sugar syrup and ice to your taste preference. I like to use a nice aged reposado for this drink, but any good quality tequila will work well. You can garnish it with a slice of grapefruit or a wedge of lime. Both work equally as well.
How to make a frozen Paloma cocktail
Recipe – makes 2 cocktails
- 400ml freshly squeezed grapefruit juice
- +-1.5 cups ice
- 2 shots of tequila (50ml) – or more if you want them stronger)
- 60 – 80ml agave syrup or sugar syrup
Put all the ingredients into a good blender and blitz until you have a smooth frozen consistency
Serve with a slice of grapefruit or lime.
Find me on Instagram