Paloma Margarita

31 Comments

Yes, one more margarita recipe! This is a recipe I had hand written on a recipe card many years ago, but then recently discovered it online when I was researching the source of the name “Paloma.” The same margarita is on the Food Network Website. It’s a different kind of margarita recipe in that it contains grapefruit juice.

But first I have to brag about my recent purchase, a Breville 800CPXL Die-Cast Stainless-Steel Motorized Citrus Press from Amazon. It’s not inexpensive, but so worth the expense if you love margaritas and your hands can’t handle squeezing 30 limes at a time.

This appliance works with any size citrus fruit, from limes to grapefruits.


What is also really nice is that with little effort, more juice is removed than any kind of manual squeezing in my experience.

In fact, it’s so “fun” to use, I’ve been keeping a bottle of lime juice in my fridge, and it’s more handy than I even expected! Need lime juice for a quick lime dressing? Done! How about some lime juice for guacamole, or even for a quick limeade! Done! It’s very handy and stays fresh in a lidded bottle.

But the Paloma margarita story doesn’t end here. (I never did figure out why the name Paloma…) My daughter and her family were visiting for a pool party kind of day, and I thought I’d serve the Paloma margaritas to the big people; it was a perfect opportunity to test the recipe.

Well, my daughter and I made them, and we hated them. So my more bartender-talented daughter stepped in and created the following recipe. (She’s always saved my sangrias in the past as well!)

There’s still grapefruit juice in this cocktail, but it’s also definitely a margarita.

Paloma Margarita
Makes 2 drinks

4 ounces tequila
4 ounces grapefruit juice, freshly squeezed
Juice of 1/2 small lime
5 drops of Stevia
Fresca, chilled

Prepare two glasses with a salt rim, and fill the glasses with ice.

Combine the tequila, grapefruit juice, lime juice, and stevia in a cocktail shaker. Add a little ice and shake to cool the margarita.


Strain the ice and divide the margarita between the two glasses. Top each drink with about 2 ounces of Fresca.

Ta da! You’ve got one of the most enjoyable margaritas ever. If you enjoy grapefruit juice.

Make sure to use good, ruby-red grapefruit for maximum sweetness.

If you don’t like salty rims, add a pinch of salt into each cocktail. It really adds something special.

You can adjust the amount of stevia used as well, or substitute a teaspoon of simple syrup.

I thought this margarita was spectacular. There’s something about tequila, grapefruit juice, lime, and salt….

Pink Prosecco Margarita

62 Comments

My friend Dan loves a good cocktail. So when he made a point to text me this recipe, I knew it would be good.

He found it online originally, and made a few adaptations, but because I don’t know the origin, I’ll just call it Dan’s recipe.

It’s basically the ingredients for a real margarita, plus pink lemonade and Prosecco.

However, I couldn’t find pink lemonade where I live. Maybe it was sold out? But I did find strawberry lemonade, which I never knew existed, so I thought I’d try that, mostly because I’m impulsive. Same cocktail, but subtly strawberry flavored. Still pink, in fact hot pink!

I imagine if you’re not having a girls’ party like a bridal shower or somesuch, you can use regular lemonade for this cocktail, but the thought of making and serving a pink drink was so compelling to me!

My girlfriend helped out with a perfect happy hour setting at her house to test out the cocktail. I mean, to help with the photography.

Dan’s Pink Prosecco Margarita

1 cup pink lemonade*
3/4 cup Patron tequila
½ cup Patron orange liqueur
2 ounces lime juice, about 3 small limes
1/2 – 1 cup Prosecco, well chilled
Lime and salt for rimming

Pour the lemonade in a serving pitcher, and add the tequila, orange liqueur, and lime juice. Chill in the refrigerator.


Right before serving, add the Prosecco.

Rim the glasses with lime juice and dip the rim with salt.


I also tried the margarita over ice, mostly because it was hot out and my girlfriend and I had been working so hard on this photo shoot (thanks Jil!) and that was also good. (not pictured.)

Overall, this is a lovely summer cocktail, but in fact, could be served at parties at various times of the year. I can see cranberries thrown in at a holiday party for example!

* Use one 12 ounce can thawed, frozen pink lemonade concentrate, or strawberry lemonade concentrate, and mix with two containers (24 ounces total) of water.

A Real Margarita

53 Comments

Rarely do I order a margarita at a restaurant. Unless it’s a Mexican restaurant with top-shelf margaritas shaken to order by a bartender, they tend to be heavy on the sweet-and-sour-mix.

What that means is the following:
1. You don’t taste the tequila.
2. Your mouth puckers from the sweet-sour.
3. You invariably get a headache.

So typically I make margaritas at home, although I limit myself to two drinks. I don’t have any bad college memories of tequila overindulgence, because I didn’t drink back then. But I’ve probably heard too many scary stories from other folks, that help me maintain a healthy respect for tequila’s powers.

Although I don’t really enjoy the taste of booze, even vodka, I do like tequila. I’d never drink it straight, but I also don’t want to ruin it with disgusting margarita mix. I’ve searched long and hard for a good, reliable margarita recipe.

Lo and behold, enter my friends, man and wife, both great bartenders and hosts.

This post is thanks to them, and their margarita recipe that they’re allowing me to share with the world!!! I have no idea if it’s a common recipe or not, but most all margarita recipes include sweet and sour mix, simple syrup, or sugar. So trust me, if you like a good, strong, but also refreshing margarita, this recipe is perfect!

Just remember: tequila can creep up on you!

The recipe is this simple. Equal parts tequila, orange liqueur, and fresh lime juice. That’s it. The lime juice provides the tartness and freshness, the liqueur adds just enough sweetness, and the tequila, well that’s the booze.

Of course, a margarita isn’t a margarita without the lime and salt rim.

Start by squeezing limes. You may think you have a lot, but you may barely have enough. Trust me on this. (My husband squeezed 32 limes on Cinco de Mayo for our pitcher of margaritas for four people!)

I ended up with 4 ounces of lime juice, so to it I added 4 ounces each of tequila and orange liqueur. I recommend either Cointreau or Grand Marnier. For tequila I stick with Patron.

Have your glasses ready with salted rims, then fill with ice cubes.

Pour in the margarita.

Enjoy.

Of course these margaritas could also be blended with ice, but I prefer mine on the rocks.

On a hot day, there’s no better drink than a margarita, but not if they’re cloyingly sweet.

If you want a special treat, top the margarita off with a Chambord floater! And thank my same friends for this unique twist on a margarita.