This refreshing Pamplemousse Paloma cocktail uses La Croix

Southern Kitchen
Pamplemousse And Topo Chico Palomas

About the recipe

This refreshing cocktail uses Pamplemousse La Croix.

Serves: 1

Hands On Time: 15 minutes

Total Time: 45 minutes


Ginger Simple Syrup

1/2 cup sugar

1/2 cup water

2 inches fresh ginger root, peeled


2 grapefruit wedges

Kosher salt

Ice cubes, for shaking and serving

2 ounces silver tequila

3/4 ounce fresh lime juice

1/2 ounce Ginger Simple Syrup (above)

2 ounces Pamplemousse La Croix, plus more if needed


To make the ginger simple syrup: In a small saucepan, bring the sugar and water to a simmer over medium-high heat. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool.

Meanwhile, grate the ginger using a Microplane into a fine-mesh strainer set over a medium bowl. Use the back of a wooden spoon or a spatula to press on the grated ginger solids to extract its juice. Discard the ginger solids and mix the juice into the cooled simple syrup.

To make the cocktail: Run one of the grapefruit wedges around the rim of a Collins glass.

Place about 1 tablespoon of kosher salt into a plate. Dip the rim of the glass in the salt. Fill the glass with ice cubes.

In a cocktail shaker filled halfway with ice cubes, combine the tequila, lime juice and ginger syrup. Shake until well-chilled, 15 to 20 seconds. Strain the cocktail mixture into the prepared glass. Top with the Pamplemousse La Croix. Spritz the second grapefruit wedge into the drink and then place the wedge in the glass. Serve immediately.