Paloma Fresca
A Paloma made with fresh grapefruit juice and soda instead of grapefruit soda.
Built in glass · Highball · Easy · about 2 minutes · about 9% ABV
Ingredients
- 50 ml Tequila (blanco)
- 60 ml Grapefruit juice
- 15 ml Fresh lime juice
- 10 ml Agave syrup
- 60 ml Soda water
- Grapefruit slice (garnish)
Method
- Salt the rim
- Ice the glass
- Pour 50 ml tequila (blanco) into the glass
- Pour 60 ml grapefruit juice into the glass
- Add 15 ml fresh lime juice
- Pour 10 ml agave syrup into the glass
- Top with 60 ml soda water
- Stir once
- Garnish
About the Paloma Fresca
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Paloma Fresca FAQ
What's in a Paloma Fresca?
50 ml tequila (blanco), 60 ml grapefruit juice, 15 ml fresh lime juice, 10 ml agave syrup, 60 ml soda water, garnished with grapefruit slice.
How strong is a Paloma Fresca?
About 9% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Paloma Fresca?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Paloma Fresca in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
