I’m a margarita girl at heart, but this Rosemary Beach Paloma has been my go to this summer. I totally made up the name of this drink – I felt bad calling it a straight up Paloma because a key ingredient is Fresca. I’m pretty sure the dudes in Mexico who created the Paloma did not have Fresca handy. But we do, and it’s a multi-tasker. It provides some sweet, some fizz and some fruitiness all in one pour.
Now everything else is legit. As always, fresh quality ingredients make a difference. So pull out the good tequila (for this drink, I prefer Patron Silver), and take the extra few seconds to squeeze some fresh lime and grapefruit into your drink.
I’ve made a couple versions of this over the past few years, but I settled on my favorite recipe while vacation in Rosemary Beach earlier this year, thus the name. It’s one of my very favorite summertime drinks.
Whip up a double in your Yeti (assuming you’ve had your fill of coffee), head down to the beach and it might actually feel like vacation, even if you’re surrounding by littles who can’t quite entertain themselves just yet.
Or, if you’re at home pull out a fun glass just to feel a little fancy.
Rosemary Beach Paloma
- 1 ½ ounces silver tequila
- freshly squeezed lime juice (1/2 lime ‘ish)
- freshly squeezed grapefruit juice (1 whole grapefruit or between ¾ cup and 1 cup grapefruit juice)
- 6 ounces Fresca
- grapefruit slices or lime wedges for garnish
- crushed ice
Mix the grapefruit juice, tequila and sugar syrup until well mixed.
Pour over a tall glass filled with ice and top up with soda water.
Depending of if you’re salty or sweet, you could also rim the glass with sugar or salt (or both) for a little extra something.
If you’re wondering why this isn’t pink, its because I used all fresh ingredients. Freshly squeezed grapefruit juice is usually lighter, but each piece of fruit is different. If you use commercial grapefruit juice you’ll get more of a pink tint.
Cheers to those last few days of summer!