Paloma

Several weeks ago one of my friends got our attention when she said tequila could be the key to our ongoing weight loss quest. Hearing the words 'alcohol' and 'weight loss' in the same sentence sounded almost too good to be true. Would our summer evening post run rituals have us abandoning wine and/or prosecco as the preferred form of (re)hydration? Or would tequila become our new post run 'drink' of choice? Even one of the non-tequila lovers in the group said she would be happy to put on 'her big girl pants' and give tequila another try. With so much fake news out there, we all hoped this story didn't fall into that category. Learning there was an actual study done a couple of years ago linking tequila with weight loss started to give this story some credibility. Proof of an actual study was one thing, the results were another. It turned out scientists actually did discover the naturally occurring sugars in the agave plant (called agavins), a key ingredient in tequila, were found to lower blood sugar and cause weight loss. But here's the catch. The fermentation process in the making of tequila actually removes all of those good agavins as the sugars are converted into alcohol ethenol. In other words, tequila is one of those great low-carb and least caloric alcohol options out there (as compared to let's say vodka), it's just not the magic weight loss bullet we all hoped it would be. However, we are all looking at tequila a little differently now.

When most of us think of a tequila based cocktail, we immediately think of a Margarita. Not as many of us think of the Paloma. Generally speaking, the Paloma has lived in the shadows of the Margarita here in the states as it hasn't yet ascended to the same level of popularity it enjoys in Mexico. And honestly, up until recently I didn't even know what a Paloma was. Whether I have lived a tequila cocktail sheltered life or suffer from a form of margarita blindness, I am thankful my eyes and tastebuds have now been opened! Going forward, if I had to choose between a freshly made margarita and a paloma, I would have a difficult decision to make. If the choice was between a frozen margarita and a paloma, it would be one of those no-brainer, don't even have to think about it decisions. I would absolutely order a Paloma. It only took one sip of this cocktail for it to become one of my new favorites.

Traditionally, the Paloma, served in a tall cocktail glass, is made with only three ingredients: tequila, lime juice, and grapefruit flavored soda. In Mexico, the grapefruit soda used most frequently in this drink is Jarritos. Here in the states, where Jarritos isn't easily accessible, Fresca, Squirt, and/or the new sparkling Grapefruit Juice made by Izze are ones used most frequently. Not surprisingly, this Paloma doesn't follow the traditional Paloma rule. This version uses grapefruit juice and club soda to bring flavor and a bit of fizz to this cocktail.

If you can find or want to make freshly squeezed grapefruit juice, go for it. I used a commercially made 100% grapefruit juice in this Paloma. The one usually found in one of the refrigerated sections at the grocery store. And I would definitely use it again. Some recipes call for the addition of a teaspoon of sugar (granulated or superfine) to temper the slight bitterness of the grapefruit juice. Instead of sugar I used a simple syrup (equal parts water and sugar boiled until the sugar dissolves). The first time I made this Paloma I used only one teaspoon of the simple syrup. The second time I used two teaspoons. For me, two was definitely better than one. But before topping the Paloma with the club soda, take a tiny taste of the grapefruit juice, lime juice, tequila, and a teaspoon simple syrup mixture. If you like it made with just one teaspoon, great. If you want a tad more sweetness (trust me it's not going to be super sweet), add another teaspoon.

Note: If you want a less diluted Paloma top with only 1/8 cup (1 ounce) of club soda. If you like a cocktail on the slightly more bubbly side, use 1/4 cup (2 ounces) of the club soda.

In spite of suggesting a commercially made versus a freshly squeezed grapefruit juice would work, I will tell go out on a short limb and tell you there is no substitute for freshly squeezed lime juice. So if you plan on making Palomas for a gathering, make certain you have bought more than enough limes. 

Your choice of tequila will affect the taste of the Paloma. Personally, I like the smooth taste of Patron Silver. If you like a hint of oakiness and a little more complexity in your tequila, use a Reposado. 

To rim or not to rim, that is the question. Personally, I like my tequila drinks served in a salt rimmed glass as it enhances the drinking experience for me. But whether your serve the Paloma in a salt rimmed or non-salted rimmed glass, it's what in the glass where all the magic is.

If you are looking for a refreshing, semi-lethal, and yes, less caloric summer sipping season option make this Paloma. Better yet, make the Paloma your new 'house' cocktail. Live dangerously! And, if by chance you believe everything you read about the grapefruit diet, well consider this cocktail a win-win! 

Recipe
Paloma (slight adaptation to Bon Appetit's Paloma recipe, January 2013)
Makes 1 serving

Ingredients
1/4 cup (2 ounces) grapefruit juice
1 Tablespoon (slightly less than a half ounce) freshly squeezed lime juice
1 - 2 teaspoons simple syrup (recommend using 2 teaspoons)
1/4 cup (2 ounces) good quality agave tequila (I like Patron Silver, but Patron Reposada would work well too)
1/8 to 1/4 cup (1-2 ounces) club soda
Kosher salt for the rim
Fresh grapefruit slices and wedges
Ice Cubes

Directions
1. Pour some kosher salt on small plate. Rub the rim of a glass with a grapefruit wedge. Dip the rim of the glass in the salt.
2. Combine the grapefruit juice, lime juice, simple syrup, and tequila in the glass. Stir to combine.
3. Add ice and top off with club soda. 
4. Garnish with a grapefruit slice. 
5. Serve and savor.

Notes: (1) Serve the Paloma in either the traditional tall glass cocktail glass or in rocks/tumbler glass. (2) You could make a pitcher of Palomas (without the club soda or ice cubes added) and store in a covered pitcher or jar in the refrigerator. When ready to serve, pour 4 1/2 ounces of the mixture into a salt rimmed glass, add ice cubes, and top with up to 1/4 cup (2 ounces) of club soda. (3) Simple syrup will last several weeks in a covered container in the refrigerator. I use one cup of water and one cup of granulated sugar when making a batch. To make, combine water and sugar in a small saucepan. Over medium heat, cook until sugar dissolves, stirring often. When the mixture is clear, remove from heat. Let cool slightly before pouring into a jar.

Tucson, Arizona (2016)