Paloma
Photography by Josh Griggs.
Serves: 1
INGREDIENTS
45ml good quality blanco tequila
30ml sparkling grapefruit juice (I used All Good Organics Sparkling White Grapefruit)
30ml pink grapefruit juice
1 tablespoon sugar syrup
1 tablespoon lime juice
lemon wedge (for rimming the glass)
pinch of pink Himalayan salt plus extra for salting the rim of the glass
To serve
ice
slice of grapefruit or lime and sprig of thyme to garnish (optional)
METHOD
Run the wedge of lemon around the rim of the glass. Fill a flat saucer with pink Himalayan salt. Turn the glass upside down and dip the rim in the salt.
Half fill a cocktail shaker with ice. Add the pinch of salt, tequila, grapefruit juices, sugar syrup and lime juice. Shake vigorously and strain over a tumbler of ice into the glass. Garnish with a slice of lime and thyme sprig if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.