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Recipe Detail Page
Paloma Mimosa
Spring 2016
This refreshing, citrusy eye-opener is a cross between the Paloma, Mexico’s national Highball of tequila and grapefruit soda, and the beloved Mimosa. Grenadine helps boost the grapefruit’s rosy colour, and it’s a breeze to make at home.
Makes 6 cocktails
¾ cup (175 mL) 100% agave blanco tequila
¾ cup (175 mL) pulp-free Ruby Red grapefruit juice
6 tbsp (90 mL) strained fresh lime juice
6 tbsp (90 mL) homemade Grenadine (recipe follows)
1 bottle (750 mL) dry sparkling wine such as cava, chilled
Small ruby red grapefruit slices to garnish
1 In a glass pitcher or jar, stir together tequila, grapefruit and lime juices and Grenadine. Cover tightly and refrigerate up to 4 hours in advance.
2 For each drink, stir the mixture and pour 3 oz into a cocktail shaker. Add 3 ice cubes. Shake for 5 seconds. Strain into a chilled Champagne flute. Top with sparkling wine, and garnish with a grapefruit slice.
Makes 6 cocktails
GRENADINE
In a small saucepan, heat ⅔ cup (150 mL) 100-percent pomegranate juice (no sugar added) and ⅔ cup (150 mL) granulated sugar over medium heat. Whisk until sugar is dissolved. Remove from heat. Cool to room temperature. Transfer to a glass jar with a lid. Refrigerate up to 1 month.
Makes 1 cup (250 mL)
