Easy “Empowered Paloma” Cocktail Recipe: How to Make a Refreshing Variation on the Paloma Cocktail by Elisa Schmitz
As a member of Northwestern University’s Council of 100, a mentoring organization composed of NU alumnae, we gather for meetings twice a year. The pandemic has forced these gatherings to be virtual, but that doesn’t stop the connection between members, or the fun.
At our recent meeting, member Kim Oster-Holstein, founder of Twisted Alchemy, a company that creates delicious hand-pressed juices for craft cocktails and unique experiences, served up a "Toast of Inspiration" virtual happy hour that made it feel like we were all in the same space, sharing the same special drink. With the ingredients sent in advance, we were ready to go.
Award-winning bartender Christina Mercado took us through crafting our “Empowered Paloma” cocktail. A Paloma is a grapefruit and tequila-based cocktail that originated in Mexico. Twisted Alchemy curated the kit’s contents for the Northwestern C100 Toast of Inspiration, including the cute 6.8-ounce fruit juice bottles, but you can gather the ingredients and make this yourself at home. So fun and refreshing – and empowering. Cheers!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1 ounce (1 shot) Blanco tequila, vodka or whiskey (I used Bulleit rye) – if making a mocktail, you’ll need 1 ounce sparkling water or soda for topper
- 1 ounce (1 shot) Twisted Alchemy Grapefruit Juice
- 1 ounce (1 shot) Twisted Alchemy Persian Lime Juice
- .25 ounces (1/2 shot) Twisted Alchemy Passionfruit Juice
- cocktail salt, for the rim (I used hibiscus lime salt, sent by Twisted Alchemy)
- dried citrus wheels, for garnish
- lime wedge, to rim glass
- fresh mint or basil (optional)
Supplies to have on hand:
- 1 small plate for creating rimmer
- 1 glass for cocktail (could be coupe with stem glass or rocks glass)
- drink shaker with strainer (if you don't have a shaker, a glass jar with top or water bottle can be used)
- jigger (if you don't have jigger, a shot glass or measuring spoons can be used)
- spoon for mixing and for muddling herbs (unless you have muddler bar tool for pressing herbs – optional if you want to add herbs)
- any herbs or spices from your kitchen if you want to modify (mint, basil are especially great options here)
- spirits recommendations: Blanco tequila or spirit of choice
- sparkling water for non-alcoholic version and to top cocktail
Here's how to make it:
- Put hibiscus lime salt on a plate. Run the lime around the rim of the glass and then roll it in the salt to coat. Set aside.
- Add the juices and spirits, if using, in a drink shaker with ice. Add muddled mint or basil (I didn't use any).
- Shake and pour into the salt-rimmed glass. Add a dried citrus wheel for garnish. If making mocktail, top with sparkling water. Makes one drink.
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