all aperitivo / drinks recipes

grapefruit ginger paloma

August 3, 2017

ciao a tutti, and happy friday! we’ve been having a wet and grey summer, probably the worst one i can remember and its bumming me out. thankfully i’m on my way to italy (or may have touched down already by the time you’re reading this) where they’re going through a heat wave. i’m talking 45+ degrees celsius / 113 degrees fahrenheit – actual scorching weather, and I’M SO EXCITED. you all know my obsession with hot weather by now, i’m not comfortable unless it’s at least 32 degrees –  so italy is a dream for me.

thankfully i’ve been brightening up my days with lots of beautiful colour from produce from my CSA boxes from homegrown, to plenty of wine from ruffino, and pretty pink cocktails from aperol spritz’s to this stunning italian grapefruit paloma!

a paloma is traditionally a mexican cocktail, but since i always feel the need to italianize (i’m officially making that a word fyi) everything like a mangiacake, i mixed it up and added a shot of campari and topped it with orange san pellegrino – i also used a ginger infused syrup to sweeten it and add a little kick. i’m not sure how many of these i’ll find in italy (my guess is none), but it’s deliciously refreshing all the same.

i’m crossing my fingers that you all have a beautiful, sun filled august spent lounging on patios or docks, drinking palomas, and getting bronzed. follow me through italy on instagram where i’ll be doing an aperol spritz count (i’ll try and throw a paloma in there), eating my weight in pasta and practically bathing in gelato!

grapefruit ginger paloma
*makes 2 cocktails

3 ounces tequila
1.5 ounces campari
1.5 ounce pink grapefruit juice
1 ounce fresh lime juice
1 ounce fresh lemon juice
3/4 ounce ginger syrup (recipe below)
6 ounces chilled orange san pellegrino
pinch of flaked salt

add 1/4 cup white sugar, 1/4 cup water, and about a 1 inch piece of ginger, peeled and sliced to a small saucepan over medium heat, and let sugar dissolve. remove from heat and let steep for about 30 minutes, stirring occasionally. strain into jar and let come to room temp before using. (the syrup is great in cocktails or chilled green tea!)

rub a grapefruit peel over the rim of the glasses you will be using. the add the tequila, campari, citrus juices and syrup to a shaker or beaker. stir well and pour over ice. top with san pellegrino, flaked salt and a grapefruit peel.


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