Drink Up: Raspberry Palomas!
So there is the most amazing Mexican restaurant down the street from me, which serves up proper Northern Mexican food. Their tacos are ridiculous, they have this outrageous dish which is essentially a giant lava bowl of molten cheese with chorizo and salsa verde on top, and their cocktail list kills it every time. It’s always crazy busy, there is often two wonderful older men playing the guitar and singing to the pretty girls (blush) and when you look at the faces of people around you, you realize that almost everyone in there is smiling.
Except when there’s an hour and a half wait. Which is most of the time.
Fortunately I live with a very handsome and kind man who is likely to go out and put our name on the list if, in return, there is a cocktail waiting for him when he gets back. Bribery, friends, it’s the key to a happy relationship.
This is a drink I make often when I know we’re going out for Mexican, because it’s super simple, I can toss in any fruit I have kicking around as long as there is a grapefruit in the house, and there generally is, and while it certainly has a kick, it’s light and citrusy and I can take back a couple without worrying about falling over later. Which is important. I want to be able to dance to the serenading guitarists at the end of the meal.
- 4 Raspberries
- ¼ cup Grapefruit Juice (freshly squeezed if possible)
- 2 oz Tequilla
- 1 tsp Sugar
- Soda Water to Top
- Salt for the rim
Using your finger with a bit of water on it, wet the top of the glass.
Pour the salt into a shallow bowl and turn the glass upside down into it to salt the rim.
Put the raspberries in the bottom of the glass and mush them up a bit with a fork. Add the sugar and grapefruit juice and stir until the sugar is dissolved.
Add an ice cube and top with soda water.