Senor Tequila, I'd like you to meet my leeeeetle friend, Grapefruit. Senorita Grapefruit, I think you'll find Senor Tequila quite charming...
The introduction of two of my all-time favorite things to drink create the delicious Paloma cocktail. And let me tell you, they totally hit it off. It's all the fun of a margarita with a sassy little twist of fresh squeezed grapefruit juice. It's the ultimate summer refresher and soooo easy to drink.
makes one drink
lime wedge
crystal kosher salt
1/3 c. fresh-squeezed ruby red grapefruit juice
2 ounce shot good quality, silver tequila
1 t. agave nectar
soda water
lime wheel garnish
Lightly coat the rim of an 12 ounce glass with a lime wedge. Invert onto a plate of salt crystals. Tap while upside down to loosen excess salt.
Add grapefruit juice, tequila, agave nectar and squeeze the lime wedge into the glass. Stir to dissolve agave. Carefully fill the glass with crushed ice, so you don’t disturb your salted rim. Fill remainder of glass with sparkling water. Garnish with lime wheel.
Click HERE or on the screen below to watch this summer entertaining segment I did with Kin Community that features the Paloma among many other great summer recipes...
Who says a salad has to involve lettuce?
I'm a huge fan of combining raw veggies & fruits (or nuts...herbs...whatever!) into non-traditional salads. This one is an especially vibrant mix of flavors & textures - tart, tangy grapefruit combined with creamy, decadent avocado & a pop of crunchy jicama. Yum!
It's a refreshing, bright little dish that would pair great with simple grilled fish or chicken. Plus, it is the prettiest palette of color...you're bound to impress if you serve this at a dinner party :)
Serves 4
2 ruby red grapefruits
1 avocado - ripe but slightly firm
1/2 medium bulb of jicama
dressing:
1 shallot - minced
1 T. white wine or champagne vinegar
2 T. blood orange olive oil
a pinch of salt
fresh ground pepper
a pinch of cayenne or togarashi (optional)
Cut peel from grapefruit with a knife and carefully remove sections from between the membranes. Place in a bowl.
Remove peel of jicama with a knife. Cut jicama crosswise into 1/4 inch slices. Stack slices and cut into 1/4 inch batons. Make about one cup. Place in bowl with grapefruit.
Quarter the avocado and slice crosswise. Place in bowl with grapefruit & jicama.
To make dressing, whisk together the shallot, vinegar, blood orange olive oil, and salt & pepper. Pour dressing over grapefruit, avocado, & jicama. VERY GENTLY stir to combine.
Serve with a sprinkle of cayenne or togarashi if desired.
Click HERE or on the video screen below to check out the cute video I made with Kin Community:
