Pineapple Grapefruit Paloma
From Joe Renaud, Beverage Director, Home Grown Cafe
Who doesn’t love spring? Warmer days with cooler nights, cold drinks, and BBQs with your friends. When I think of spring, I think of palomas, the refreshing tequila-based cocktail complemented by fresh grapefruit and lime. But I also love pineapple and how sweet, yet tart, it is. I wanted to marry the two and make something refreshing and delicious. While I know the go-to tequila cocktail is the margarita, I encourage you to give this one a try.
Ingredients (for two beverages):
• 3 ounces Don Julio Blanco
• 6 ounces fresh grapefruit juice (or a whole grapefruit)
• 6 ounces fresh pineapple juice (or a whole pineapple)
• 1 ounce lime juice (or a whole lime)
• Pineapple: Cut the crown off. This will give you an even surface for cutting. Cut a one-inch-wide cross section below where the crown was. Remove the skin. If you have a juicer or press, juice the slice you just cut. If you don’t, use a muddler or buy pineapple juice.
• Grapefruit: Cut the grapefruit in half. Using a hand press, juice one half of the grapefruit.
• Build the cocktail in the shaker (See below)
Building the cocktail
• Combine above in a large shaker, seal the shaker and shake hard.
• Strain and pour your paloma into two glasses of fresh ice.
• Take the crown of the pineapple and cut a leaf off for each glass.
• Cut a pineapple wedge and place it on each glass.
Drink, enjoy, repeat!