The classic Paloma gets an Italian twist in this summery riff from Julian Cox.
1½ oz. blanco tequila
½ oz. fresh lemon juice
½ oz. fresh lime juice
¾ oz. fresh grapefruit juice
½ oz. Campari
½ oz. Cappelletti Aperitivo
1 oz. San Pellegrino Aranciata
Pinch of salt
Tools: shaker, strainer
Glass: Collins or leftover San Pellegrino bottle
Garnish: mint, grapefruit peel
Combie all the ingredients except San Pellegrino in a shaker, fill with ice and shake. Top with San Pellegrino and a pinch of salt. Garnish.
Julian Cox, Il Porcellino, Chicago
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