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.
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.
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.