Try this tart and spicy version of a popular Mexican cocktail. If you are looking for an excuse to sip a margarita, you are in luck! Cinco de Mayo is right around the corner!A day where margaritas flow and chips, salsa, tacos, and fresh guacamole are fiesta essentials.Well, friends, don’t hate me, but it may be time to say adios to this cocktail staple and try something refreshingly new this year.
It’s time to try serving up Mexico’s most popular tequila drink, The Paloma. Like a cousin to the margarita, it combines your favorite tequila with grapefruit soda for a crisp and bubbly cocktail that will surely become your new favorite Cinco sipper.To make things even more unexpected for the holiday, I’m adding a flavorful twist to the drink. An additional squeeze of fresh grapefruit juice adds more brightness and a few slices of jalapeño give it a spicy kick.
This content uses Affiliate links. Please read my disclosure policy for more info.
And because every drink needs a garnish, I swiped the side of this Soleil Tumbler with a grapefruit slice and then dipped it in a mix of pink Himalayan salt and cayenne pepper. This glass is stylish from every angle with a whole lot of personality and a whole lot of flavor punch! Forget about just having this on the 5th of May. This fizzy, sweet tequila drink will be perfect for hot summer days that are just around the corner. My playful pink version of The Paloma is tart and spicy and totally delicious. Salud to that!
What is your Cinco de Mayo staple?
- 2 ounces of tequila
- 1 ounce fresh squeezed grapefruit juice
- grapefruit soda, like Fresca, for topping off mix (about 2-3 ounces)
- fresh sliced jalapeño
- one slice of grapefruit for garnish
- 1 tsp fresh ground Himalayan salt mixed with a pinch of cayenne pepper for glass rim
- To a tall glass, swipe the rim or side with grapefruit slice. Dip in salt and pepper mix.
- Add ice to glass and pour in tequila and fresh grapefruit juice.
- Toss in desired amount of jalapeño slices.
- Top with soda.
- Give it a gentle stir with a long spoon.