
Spring Paloma cocktail
From the bar team at HAM YARD hotel
Taken from the menu at our last Spring Sundowner Pop-Up on the Roof Terrace of Ham Yard Hotel
Ingredients
- 40ml Tequila Blanco (we used Don Julio Blanco)
- 30ml fresh lime juice
- 20ml agave nectar
- Pink grapefruit juice
Method
- To make the fluffy grapefruit juice, juice a whole pink grapefruit and place the juice and some of the pulp into a blender. Whizz up for a couple of seconds until ‘fluffy’
- In a highball glass, add the tequila, lime juice and agave and give a stir
- Add lots of cubed ice to the top
- Top up with the fluffy pink grapefruit juice and enjoy
- Optional: Add a salt rim to the glass by sweeping the juiced lime wedge around the rim of the empty glass and dipping into a saucer of Maldon salt
Top Tip: to make an alcohol free version, substitute the Tequila Blanco with Seedlip Grove
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