Looks can be deceiving, and that’s definitely the case with the Clarified Salted Paloma, developed by Gastronomista in partnership with Max Reis over at Gracias Madre and Mike Capoferri of Thunderbolt.
This recipe uses clarified day-old grapefruit juice – balancing it with exacting measurements of citric acids – to turn it into a shelf-stable cordial. While the recipe is complex, the outcome is worth the wait. Learn to make the Salted Grapefruit Cordial here.
Once you’ve built your cordial, the recipe gets easy. Simply build with our savory blanco, your homemade cordial and some grapefruitcello. Top with soda water, garnish and serve.
This refreshing take on the paloma pairs well with any meal, but we’d recommend some stone-ground guacamole with a warm basket of chips. Or serve up with grilled zucchini fajitas for a seasonal dining experience.
- 1 ½ oz. El Mayor® Blanco Tequila
- 1 ¼ oz. Salted Grapefruit Cordial
- ½ oz. Grapefruitcello
- Top with Soda Water
- Grapefruit Peel, for Garnish
- Build over ice in a saline solution-rimmed glass.
- Garnish with a tiny grapefruit peel and enjoy.
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