Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Desserts & Drinks

Paloma Rosa

Makes 8   12-ounce drinks

Here’s a classic Mexican tequila cocktail which is traditionally made with a grapefruit soda, either Jarritos or Squirt.  Our version uses fresh grapefruit juice and sweetened lime juice. We think it pairs well with any of our brunch recipes.    

Ingredients

3/4 cup fresh lime juice
6 tablespoons sugar
2 cups fresh ruby red grapefruit juice
2 cups 100% agave silver tequila (our favorite is Milagro)
1/2 teaspoon salt
A lime half for moistening the glass rims
Coarse (Kosher) salt
Ice cubes (you’ll need 6 to 7 cups—small ones are best)
8 ounces sparkling water

Directions

In a pitcher, stir together the lime juice, sugar and 1 cup water until the sugar has dissolved.  Add the grapefruit juice and stir to combine.  Cover and refrigerate until chilled, about 1 hour.
 
Add the tequila and 1/2 teaspoon salt to the pitcher to finish the base.  Moisten the rims of the glasses with the cut side of the lime.  Spread coarse salt on a small plate, then upend the glasses into the salt to crust the rims. Fill the glasses 3/4 full with ice and add 6 ounces of the tequila mixture to each.  Top off each cocktail with 1 ounce sparkling water, stir to combine and enjoy.
 

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