Tarragon Tequila Palomas
In our spin on the classic paloma, a popular Mexican cocktail, we add a handful of fresh tarragon leaves to impart an anise-like flavor. A touch of agave syrup sweetens the deal. This big-batch cocktail is prepared in a pitcher to ensure stress-free bartending.
Ingredients
For rimming the glasses:
- 1/4 cup (2 oz./60 g) kosher salt
- 1/4 cup (2 oz./60 g) sugar
- 1/4 cup (1 1/2 oz./45 g) grapefruit zest
- 4 grapefruit wedges
- 2 cups (16 fl. oz./500 ml) fresh grapefruit juice
- Leaves from 4 fresh tarragon sprigs, plus sprigs for garnish
- 1/2 cup (4 fl. oz./125 ml) fresh lime juice
- 2 oz. (60 ml) agave syrup
- 1 1/2 cups (12 fl. oz./375 ml) blanco tequila
- 6 cups (3 lb./1.5 kg) ice
- 1 1/2 cups (12 fl. oz./375 ml) club soda, plus more as desired
- 8 grapefruit wedges
Directions
On a flat plate, combine the salt, sugar and grapefruit zest. Using a grapefruit wedge, moisten the rim of a highball glass, then dip the rim into the salt mixture. Repeat with 7 more glasses.
In the bottom of a glass pitcher, carefully muddle the grapefruit juice with the tarragon leaves. Stir in the lime juice, agave syrup and tequila. Fill the prepared glasses with the ice and pour in the paloma. Top with the club soda. Garnish each drink with a tarragon sprig and a grapefruit wedge and serve immediately. Serves 8.
Williams Sonoma Test Kitchen
