Despite the margarita’s reputation, palomas are the drink of choice in Mexico. Traditionally, grapefruit soda, some tequila, and a touch of salt are all you need to make this cocktail. Ashley Rose Conway of Craft and Cocktails is back today to whip up a tart, seasonal take on this traditional triple with the addition of homemade kumquat syrup, paired with fresh grapefruit juice, soda water, and a smooth reposado tequila.

Kumquat Paloma
2 oz reposado tequila
2 oz fresh pink grapefruit juice
1/4 oz fresh lime juice
3/4 oz kumquat syrup (recipe below)
1 oz soda water
garnish: grapefruit slice, kumquat, kosher salt

Run lime around edge of a glass. Rim with kosher salt and add ice. Mix all ingredients except soda water and garnishes into a shaker. Shake and strain into the glass. Top with soda water. Garnish with grapefruit slice and whole kumquat.

Kumquat syrup
8 oz sugar
8 oz water
4 oz sliced kumquats (about 10 kumquats)

Slice kumquats. In a saucepan, bring sugar and water to a boil on the stove. Add kumquats and turn to low and simmer 10 mins. Let cool to room temperature. Strain into a jar. Keep in the refrigerator for 3-4 weeks. If you like cocktails more on the bitter side you can add kumquats to the syrup.

Here’s to the warm days ahead! And if you enjoy this cocktail, you should also whip up one of Ashley’s previous cocktails- Carrot Ginger Grapefruit Mimosas and the Pre-Processional Whiskey Cocktail.