Fresh, spicy paloma cocktail made with grapefruit juice and tequila. Most paloma cocktail recipes call for grapefruit soda, but I lightened this one up with club soda and agave nectar.
1 ounce fresh lime juice (which is about 1 lime, juiced)
1/2 teaspoon light agave nectar or 1 teaspoon simple syrup
1 thinly sliced serrano round (1/8th to 1/4th inch wide, a little goes a long way!)
2 ounces fresh grapefruit juice (which is less than 1 grapefruit worth of juice)
2 ounces silver or blanco tequila
1 1/2 ounces grapefruit-flavored club soda or plain club soda
Salt rim and garnish
2 teaspoons kosher and/or sea salt
Lime wedge, for lining the rim
Small grapefruit wedges, for garnish
First, prepare your cocktail glass: Pour the sea salt onto a small plate. Run a lime wedge around the rim of your glass and roll the edge of the glass onto the salt. Fill the prepared glass with ice.
In a cocktail shaker or mason jar, muddle together the lime juice, agave nectar and one small slice of Serrano pepper. Fill the shaker with ice, then pour in the grapefruit juice and tequila.
Put the lid on your shaker/jar and shake until the mixture is thoroughly chilled. Pour the blend into your prepared glass. Top off the cocktail with club soda. Garnish with a small wedge of grapefruit.