This is my take on a classic Mexican cocktail that uses tequila, keeping all the goodness of it, without the added sugar. Many ingredients that are mixed in cocktails fall into the category of ‘bitters’. Bitter compounds found in plants are very good for digestive health. In the 1800s alcoholic bitters were often served as an apértif, added to pre-dinner cocktails, or as a ‘digestif’, served after dinner to improve digestion. These cocktail ingredients are essentially neutral spirits that have been infused with aromatics such as spices, tree bark, roots, seeds and fruits.
The common recipe for a Paloma includes tequila, lime juice and grapefruit soda. Instead of grapefruit soda which is loaded in added sugar, I use freshly squeezed grapefruit juice. This is one of my favorite refreshing cocktails to enjoy on a hot summer evening.
1/2 large pink grapefruit, juiced–about 2 oz, plus 1/2 a slice to garnish
1/2 lime, juiced, plus 1 slice to garnish
2 oz Tequila
a pinch of pink Himalayan salt
a sprig of fresh mint to garnish
Using a single serving cocktail shaker, fill a half-way with ice. Add the juice of half a grapefruit, half a lime, 2 oz of tequila, a pinch of pink Himalayan salt. Put the shaker cup cover on and shake vigorously for about 15-20 seconds. Take the full cover off the cup and pour the entire contents, including ice, into your favorite small cocktail glass, garnish with the lime and grapefruit slices and a sprig of fresh mint (I used chocolate mint in this one). Enjoy!!