Description

A warming twist on the classic Paloma cocktail, featuring a homemade cinnamon simple syrup, a cinnamon-salt sugar rim, tequila, orange liqueur, and fresh citrus juices topped with club soda.

Ingredients

Scale

For the Cinnamon Simple Syrup (Makes Extra):

1 cup water
1 cup granulated sugar
3 whole cinnamon sticks

For the Cinnamon Salty Sugar Rim:

2 tablespoons coarse margarita salt (or kosher/sea salt)
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1 grapefruit wedge (for rimming)

For the Paloma Cocktail (per serving):

2 ounces tequila (Blanco or Reposado, 100% agave recommended)
1/2 ounce Grand Marnier (or other orange liqueur like Cointreau or Triple Sec)
3 ounces freshly squeezed grapefruit juice
2 ounces freshly squeezed orange juice
1/2 ounce Cinnamon Simple Syrup (from recipe above, adjust to taste)
Splash of club soda, chilled
Ice cubes

Optional Garnish:

Grapefruit wedge or wheel

Instructions

1. Make the Cinnamon Simple Syrup:

Combine water, sugar, and whole cinnamon sticks in a small saucepan.
Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
Boil for 2 minutes to allow the cinnamon to infuse.
Remove from heat and let the syrup cool completely with the cinnamon sticks in it.
Once cool, strain the syrup through a fine-mesh sieve, discarding the cinnamon sticks. Store leftover syrup in an airtight container in the refrigerator for 2-3 weeks.

2. Prepare the Cinnamon Salty Sugar Rim:

On a small, flat plate, combine the coarse salt, 1 tablespoon granulated sugar, and 1/4 teaspoon ground cinnamon. Stir together with your fingers or a fork until evenly mixed.

3. Prepare the Cocktail Glass:

Rub the grapefruit wedge around the rim of a highball or Collins glass to moisten it.
Dip the moistened rim into the cinnamon salty sugar mixture, rotating the glass to coat the rim evenly.
Fill the prepared glass with fresh ice cubes.

4. Make the Paloma Cocktail:

Fill a cocktail shaker with ice cubes.
Add the tequila, Grand Marnier (or other orange liqueur), freshly squeezed grapefruit juice, freshly squeezed orange juice, and 1/2 ounce of the cooled Cinnamon Simple Syrup to the shaker.
Secure the lid tightly and shake vigorously for about 20 seconds, or until the outside of the shaker is very cold.

5. Serve:

Strain the mixture from the shaker into the prepared, ice-filled glass.
Top with a splash or two of chilled club soda (adjust to taste).
Stir gently once.
Garnish with a fresh grapefruit wedge, if desired. Enjoy immediately!

Notes

Simple Syrup: Ensure the syrup is completely cool before using in the cocktail. Adjust the amount used based on your sweetness preference.
Salt/Sugar Rim: Use coarse salt for the best texture.
Tequila: Use a good quality 100% agave tequila. Blanco or Reposado work well.
Fresh Juice: Freshly squeezed grapefruit and orange juice provide the best flavor.
Club Soda: Adds a touch of fizz. Don’t stir vigorously after adding it.
Storage: The simple syrup can be stored in the fridge. The cocktail is best made fresh.