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Recipe Detail Page
Paloma Punch
Summer 2020
The frozen citrus stack is the showpiece of this punch and it keeps the liquid cold longer without watering it down. As the ice melts, it infuses the punch with extra grapefruit flavour. Serve in a tall pitcher with a lid alongside Mason jars or glasses rimmed with salt and sugar. This drink begs to be paired with guacamole and corn chips.
Makes 10 to 12 drinks
2 pink grapefruits, ends removed, sliced into half-wheels
2 cups (500 mL) fresh grapefruit juice
2 cups (500 mL) fresh lime juice
1¼ cups (310 mL) mezcal (we used Los Siete Misterios Mezcal)
3 cans grapefruit radler (we used Waterloo Grapefruit Radler, LCBO 380311)
RIMMER
Lime wedges
2 tbsp (30 mL) pink sea salt
2 tbsp (30 mL) sugar
1 Tightly layer grapefruit half-wheels into a tall plastic container (a yogurt container works perfectly), add water until full, leaving a ½-inch (1-cm) space at the top. Cover and freeze overnight.
2 Combine grapefruit juice, lime juice and mezcal in a large bowl or measuring cup with a pouring spout and stir.
3 Remove grapefruit ice mould from freezer, run under warm water to loosen and place into pitcher. Just before serving, gently pour beer into the juice mixture, stir and pour into pitcher on top of the grapefruit ice stack until full. Let sit for 10 minutes or until icy cold before serving. Top up with any remaining punch mixture as needed.
4 Moisten rims of glasses with lime wedge and dip into a mixture of pink sea salt and sugar.
Makes 10 to 12 drinks
