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This distinctly SoCal twist on the Paloma was created by Stephen Kurpinsky, bar director, Hundred Proof. He swaps in fresh grapefruit juice and pamplemousse liqueur for the more commonly used grapefruit soda.

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September 18, 2020
Ingredients
SERVINGS:
1 COCKTAIL
1.5 ounces tequila blanco (100% blue Weber agave)
0.5 ounce mezcal joven
0.5 ounce fresh ruby red grapefruit juice
0.5 ounce Giffard pamplemousse Liqueur
0.75 ounce lime juice
0.75 ounce agave syrup (3 to 1 agave nectar to water)
1 dropper citric acid solution (1 to .5 water to citric by weight)
2 ounces soda water
Tajin and half a grapefruit wheel, for garnish

Instructions

Add all ingredients except the soda and garnishes to a shaker filled with ice. Shake with ice until cup is frosted over.

Strain into a Collins glass rimmed with Tajin and top with soda.

Garnish with half a grapefruit wheel.

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