Coconut Paloma
In this bright, hydrating take on the Paloma, coconut water is incorporated two ways: in the shaker alongside tequila, grapefruit and lime juice, and in the ice the final drink is poured over. As the ice cubes melt, they infuse the drink with coconut-forward flavor. Use any extra ice cubes in the next morning’s cold brew coffee, iced tea or another chilled drink.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4ounces organic coconut water, plus more for making ice cubes
- Ice
- 5 ½ounces blanco tequila
- 5 ½ounces fresh grapefruit juice
- ½ounce fresh lime juice
- ½ounce simple syrup (see Tip)
- 1ounce soda water
- Grapefruit wedge or lime wheel, for garnish
Instructions
Step 1
The night before you plan to serve this drink, prepare your coconut water ice cubes: Pour some coconut water into an ice cube tray to prepare the desired amount, cover and freeze until solid.Step 2
When ready to enjoy your drink, fill a Collins or highball glass with coconut ice cubes.Step 3
Add standard ice cubes to a cocktail shaker along with the 4 ounces coconut water, the tequila, grapefruit juice, lime juice and simple syrup. Cover and shake until cold, then strain into the glass.Step 4
Top with soda water, garnish with the grapefruit wedge or lime wheel, and serve.