Cocktail Hour – The Paloma

I mentioned the Paloma Coctail on the Suburban Food Nerd Facebook page a while back and it seemed to strike a chord – Many of you have been searching for another option for tequila other than shots (ouch!) or the Margaritas of your halcyon days in college. Because of the interest I decided that the Paloma was perfect drink to highlight for my first Cocktail Hour post!

The Paloma is one of the most popular tequila drinks in Mexico. This may be due to the fact that it is so easy to make, or that there are so many different versions of it… either way – it is a delicious and refreshing mix of grapefruit and tequila that goes equally well with fiery salsa or creamy guacamole.

Some people make their Palomas with a grapefruit soda (like squirt), others make it with fresh juice, and there are proponents of combinations of the two. The beauty of the Paloma is that it is easy to make and that it can be adapted to any taste! We use fresh juice in the SFN house, but feel free to play with the proportions any way you like!

It should also be noted that this works well as a mocktail if you are abstaining for any reason… just skip the Tequila!

Paloma Recipe (Makes 1 Cocktail)

  • Juice from 1/2 a Grapefruit (approx 3 oz)
  • Juice from 1/2 a Lime (approx 1 oz)
  • 2 oz Tequila
  • 3 oz Soda Water
  • Grapefruit or Lime for Garnish

Directions:

  1. Squeeze juice of 1/2 a grapefruit into a measuring cup. I like to use a pink or ruby red grapefruit for this drink, but any grapefruit you can get your hands on will work.
  2. Squeeze juice ov 1/2 a lime into the measuring cup.
  3. Add Tequila. We use Silver Tequila but ANY Tequila you have on hand will work.
  4. Pour mixture into ice-filled glass (Pint Glass, Tall Collins Glass, Margarita Glass – whatever!)
  5. Fill remainder of glass with soda water
  6. Mix gently, Garnish and ENJOY!

Hints:

Rolling the citrus fruit on the counter with a little pressure before cutting and squeezing will yield more juice and release some of the citrus oils that add depth of flavor to your drink.

You can strain the juice/tequila mixture as you pour it into the glass for those who are averse to citrus pulp. 

This recipe works well for crowds too! Simply multiply the ingredients by the number of servings you want – make the citrus/tequila mixture in a pitcher and add soda water but no ice. Serve in ice-filled glasses to grateful guests.

For variation – try adding in other tropical or citrus flavors – Think Mango, Passion Fruit, Blood Orange etc.

If you are feeling fancy, rim the glass in a little sugar or salt (whichever you prefer). If you are feeling REALLY fancy – grate some grapefruit and/or lime zest into the salt or sugar you plan on rimming the glass with.

Cheers everyone!

Techniques – How to Make Citrus Supremes

So what IS a citrus supreme? Basically, it is a segment of a citrus fruit with all the rind, pith, and membranes removed… They are delicious, impressive, and EASY to make!

To start, you need a sharp paring knife, a cutting board, a bowl and citrus fruit.

Tools - You need a sharp paring knife, a cutting board, a bowl and citrus fruit.First, cut off the base of the citrus fruit, exposing the flesh completely. Then, cut off the other end of the fruit also down to the flesh. *This orange had a navel on one end and dry flesh on the other, so the ends I took off were larger than normal.

Cut off the other end of the fruit down to the flesh.

Separate the meat from the tough bitter skin and pith by cutting downward with the knife from the top of the fruit the bottom using a slightly curved motion. Once all the rind and pith has been removed – you are ready to cut the supremes!

Separate the meat from the tough bitter skin and pith by cutting downward with the knife from the top of the fruit the bottom. All the rind and pith have been removed - you are ready to cut supremes!

Carefully separate a one side of a citrus segment from the membranes that connect them. Then, separate the other side of the citrus segment from the membrane.

Carefully separate a one side of a citrus segment from the membranes that connect them. Separate the other side of the citrus segment from the membrane.

You have your first Supreme! Repeat above steps until all the juicy segments have been liberated.

This is the first supreme. Repeat steps 6 and 7 until all the segments have been liberated. Finished product.

Don’t waste the juice that remains in the fruit that is still attached to the membranes. Place the supremes in a bowl and squeeze the juice out of the remainder of the citrus fruit.

Don't waste the juice that remains in the fruit still attached to the membranes. Place the supremes in a bowl and squeeze the juice out of the remainder of the citrus fruit.  Enjoy supremes on their own or in a salad etc.

Enjoy supremes on their own or in a salad:

Click HERE for recipe idea. ENJOY!

Kitchen Adventures – Citrus Salad

One thing I love about this time of year is all the delicious citrus fruit that is available… the only problem is that I am not a huge fan of peeling them, or of the inner membrane that surrounds the sweet and tart fruit.

I spent years removing both the outer and inner skins from all manner of oranges, tangerines, grapefruits and clementines until I stumbled upon the idea of making them into a salad! This preparation is heaven for me, and it adds a bright bite of sunshine into otherwise cold and grey winter days.

To make this sunny salad yourself – take whatever citrus fruit you have on hand and cut them into supremes (I used Pink Grapefruit, Blood Oranges and Navel Oranges) and squeeze leftover juice into bowl with supremes.

Click HERE to learn how to make citrus supremes.

When you are finished cutting the fruit, drizzle in some Pomegranate Molasses (A little goes a long way!!) and add a dash or two of Angostura Bitters. Mix gently, and taste – depending on how sweet the fruit is you may need to add a touch of honey to the salad. It should be noted that you can eat the fruit alone, but I love the depth and complexity of flavor that the bitters and pomegranate molasses add to the dish. If you are feeling fancy (or entertaining to impress), mint or another favorite herb like basil could be added to aid with presentation and add another fresh layer of flavor.

Let the final mixture sit for a few minutes to let the flavors marry, then serve and ENJOY!

Share