Daddy Don's Perfect Paloma
In honor of Cinco de Mayo (and conveniently also taco Tuesday) I collaborated with one of my bestie’s, Abbey Denton — the mixologist extraordinaire — to bring to you her sweet daddy Don’s famous paloma recipe. He passed away about five years ago, and it was just as heart-wrenching for all of us as her friends. That’s just the type of fun-loving daddy he was.. He was all of our daddy Don (he participated in a full-on “Wobble” dance sesh in the living room with us if that gives you any idea haha) - And to have his paloma recipe just feels like a little piece of him in our very own home! I feel honored to be able to know it, let alone share it with all of you. And I just can’t wait for you to try it!
What You Need:
3 oz tequila
1 oz Grand Marnier
1 oz Cointreau
4 oz grapefruit juice
2 oz lime
1 oz orange juice
Handful of ice
OPTIONAL: splash of Topo Chico (or any club soda), 2-3 slices of jalapeno
Salt & Tajin for glass rim
Make It Happen:
Choose your glass and place it in the freezer while you prep your cocktail.
Add tequila, Grand Marnier, Cointreau, grapefruit juice, lime juice, orange juice and ice to a mixer. Shake thoroughly. (OPTIONAL: add the jalapeno slices to the mixer before shaking for some extra spice)
Add salt and Tajin to a plate, remove your glass from the freezer, rub a lime around the rim (or dip in honey) then lightly dip into the salt/Tajin mixture.
Pour the mix into your glass. If you get some pulp in your mixer, you can pour over a strainer into the glass for a smoother finish.
Pour a splash of the Topo Chico into the glass with the rest of the mix, garnish with jalapeno slices (if you didn’t add them to the mix already) and a lime wedge. Enjoy!
