Paloma Cocktail

Paloma Cocktails

Paloma Cocktails

One of the members of our family just celebrated a milestone birthday—80 years young!   We had a large party with family and friends which was a lot of fun.  When brainstorming ideas for what I was going to bring, the thought of making a special cocktail hit me.  Our guest of honor is adventurous and fun loving so I thought “why not?”  I knew I wanted to incorporate a citrus flavor;  but lemon and orange are pretty commonly used in cocktails, so when I found this recipe using grapefruit, I knew right away it was the one!

This is a very refreshing drink that is easy to fall in love with.  The Paloma, pronounced, PAH-LOW-MAH,  is simply made of tequila, lime juice, and grapefruit soda.  It’s worth using a good quality tequila, so that the lime and grapefruit flavors will mingle with and enhance the flavor of the tequila, rather than over power it.

The flavors of grapefruit and lime are so refreshing.

The flavors of grapefruit and lime are so refreshing.

Izze is an excellent soda to use because it has lots of carbonation, and is not too sweet.  If you are not able to find this soda in your supermarket, you may use a half and half mixture of pink grapefruit juice and plain soda water.  This works well as a good substitute.

PALOMA Cocktail

The proportions are basically  equal parts tequila and soda, or even a little less soda so the taste of the tequila comes through, and the juice of half a lime.  Add a pinch of Kosher salt if you wish or rim the glass with a little soda, then dip into salt before pouring in the cocktail.IMG_3222

  • 3 ounces tequila
  • juice of half lime
  • 3 ounces grapefruit soda, or to taste
  • 1 wedge of lime for garnish, or a piece of fresh grapefruit

1.  Combine all the ingredients in a cocktail shaker, and mix to combine.

2.  Moisten the rim of a beautiful glass with a little soda, then dip into salt.  Add ice.   Pour in cocktail.

The drinks have gotten a little tipsy .

The drinks have gotten a little tipsy .

3.  If it’s hot where you are, you are about to sip one of  the most refreshing cocktails you have ever had.


SOURCE:  Slightly adapted from Michael Rhulman,


Pina-Mango Coladas

Just in time for what is promising to be a very warm weekend, I have just the cool, refreshing drink you may be looking for.  Lately I have been experimenting with putting together various combinations of fruits plus an alcoholic ingredient of some sort to make a cocktail that we can enjoy in the late afternoon out on our deck. Some have been very Yummy, others only Eeh……  This one, I think, is one of the successful ones.  Try it, and see if you agree.

It contains pineapple, mango, and orange juice, plus dark rum.  I freeze the pineapple in chunks, also the mango, and make orange juice ice cubes.  When it is all blended together you get a thick, cold, frosty beverage that pretty much stays that way all the way to the bottom of the glass.  Then you will want to pour yourself another one!  🙂     The riper the pineapple is, the more pronounced it’s flavor will be.

My advice:  If you do not have the ingredients on hand there is still time to go to the market and get them.  Cut up and freeze the fruits, so when a hot day arrives in your neck of the woods, you will be able to zip up this drink in a jiffy.


Servings:  about 8 @ 2/3 cups each

  • 1 (13.5 0z.) can Lite Coconut Milk
  • 2 cups fresh pineapple, cut into small chunks
  • 1 fresh mango, cut into chunks
  • 1/4 cup orange juice, frozen into cubes
  • 1/4 cup orange juice-not frozen
  • 2 cups ice cubes
  • 2 Tablespoons light agave nectar
  • 3/4 cup gold rum ( such as Bacardi Gold)
  • 8 fresh pineapple slices

1.  Arrange pineapple and mango pieces in a single layer on a baking sheet;  freeze at least an hour or overnight.  Freeze the orange juice in an ice cube tray.

2.  Combine pineapple, mango, orange juice cubes,  ice cubes, agave nectar and rum in a blender;  Process mixture until smooth.  Add coconut milk slowly thru top “feed opening” while blending.  Process just to incorporate.

3.  Serve with a pineapple slice to garnish.

Some further thoughts:  You may choose to omit the rum, and this would still be a cool, delicious drink.  I chose to use “lite” coconut milk to avoid the saturated fat in the heavy, sugary cream of coconut.  This also cuts the calories way down.  I used a darker variety of rum because it’s what I had on hand.   With its underlying hints of molasses and caramel it  compliments the coconut and pineapple but you could use any kind of rum.