Cocktail: Blood Orange Paloma

If I’m being honest, I would have a paloma over a margarita any day. Not that I don’t like a margarita, but a paloma just feels more in tune with what I like in a cocktail:

  1. I’m always interested in a grapefruit cocktail and it’s definitely my favorite cocktail “flavor”

  2. Sometimes margaritas give me an acid reflux-like feeling when i drink too many of them

  3. Usually a lighter cocktail since there’s bubbles in it

I also know it’s springtime but I had a bowlful of blood oranges and a grapefruit sitting around just looking to be added to tequila. So a blood orange paloma was born right their on my kitchen counter.

And if you’ve never had a paloma, think of it as the margarita’s lighter, bubblier grapefruit-y partner. It’s good, just try it!

Blood Orange Paloma

Makes 1 drink

  • 2 oz blood orange juice

  • 1 oz grapefruit juice

  • 2 oz tequila

  • splash of lime juice

  • 2-4 dashes of grapefruit bitters (optional but recommended)

  • lime seltzer

  • coarse sea salt for rim

Rim the glass: on a small plate, pour out the coarse sea salt. If you want to seem even fancier, add a tiny amount of chili powder and mix together for a slightly spicy rim. Wet the rim of your glass and press it into the salt. If you are having trouble getting the salt to spicy, try using a small amount of honey or agave syrup to the rim and pressing that into the salt mixture.

Make cocktail: In a cocktail shaker with ice, add blood orange and grapefruit juices, tequila, grapefruit bitters, and squeeze of lime juice. Shake until combined. Add ice to your salt-rimmed glass and pour the cocktail over ice. Cheers!

Cocktail: the Paloma

I'm feeling regardful that I didn't make a summer bucket list this time around because this summer has felt action packed and we're only half way through. It has been simultaneously moving very slowly and flying by, and a good mix of relaxation and being busy, busy, busy. We've had friends in town to show our city to, some beach days, happy hours and board game nights. We made a fire in our chimenea, cooked a lot of meals (thanks to Hello Fresh), and I've had pool days and shopping days, and found some new favorite restaurants. We got our new sofa delivered and have more friends coming and more small vacations planned. I know I say this every year, but this could possible be one of my favorite summers to date.

When I think about my favorite summer cocktail, it's the paloma. I'm not much of a tequila drinker, but palomas and margaritas are a favorite of mine. I'm all about grapefruit cocktails, so just add tequila and a little salt and I'm fully on board. Plus, this cocktail is incredibly easy.

Paloma Cocktail

Makes one cocktail

4 oz grapefruit juice
2 oz tequila
1/4 of a lime
1/2 teaspoon sugar
splash of grapefruit seltzer or club soda
coarse salt, optional
lime wheel, optional
grapefruit slice, optional

In a short or highball glass, wet the rim of the glass with a lime or grapefruit slice. Spread coarse salt out onto a small dish and dip the rim of the glass into the salt, covering the rim of the glass.

Add ice to the glass. Add grapefruit juice, tequila, and sugar into a glass and give a stir to dissolve the sugar. Squeeze a 1/4 of a lime into the glass and stir again. Top with grapefruit seltzer or club soda, a lime wheel and a grapefruit slice. Cheers!

Cocktail: Coconut Pineapple Frozen Margaritas

Margarita season is finally here! I know, I know it's technically okay to drink a margarita during any time of year, but something about a frozen margarita on a warm day with a side of chips and guac just can't be beat. Tequila-based cocktails always feel innately summery to me. They remind me of Saturday afternoons or long happy hours with lots of nachos.

Along with gin-based cocktails, margaritas find themselves on the top of my favorite cocktails list. And so many flavor options! What more could a girl ask for?

Coconut Pineapple Frozen Margaritas

Makes 2 large or 4 small margs

1 cup pineapple, cubed
1/2 cup canned coconut milk
1/2 lime
4 oz tequila
2 cups ice
Optional: toasted coconut, honey, lime slices, and additional pineapple cubes

**If you have a smaller blender or are worried about too much liquid for your blender, half the recipe to make one drink at a time. 

In a blender, add pineapple cubes, coconut milk, tequila, and ice. Using a fork, juice the lime into blender. Pulse until the margaritas are slushy and no large chunks appear.

If you want to garnish the glass, spread honey along the rim of the glass and press into toasted coconut. Spoon your margarita into the glasses and garnish with a pineapple cube and lime slice. Enjoy immediately or store in the freezer.

I don't tend to like my drinks too boozey, but if you are looking for a stronger marg, add up to 2 additional ounces of tequila.