The tangy, sharp, and bubbly Champagne Paloma just might be your next brunch obsession.
Some years back, I could regularly be found at any given popular brunch spot in Los Angeles. After my favorite place, The Sit Down, closed down, I felt a little aimless in terms of where I should start going. Would anywhere else serve crème brûlée French toast? To this day, I’ve yet to find one. But the search continues.
Not long after that amazing place went away, I found myself at another place that served some incredible omelets along with decadent and dessert-like pancakes. The French toast was of a more “normal” variety, but delicious and nap-inducing all the same. Like The Sit Down, this establishment didn’t survive either, and soon it also disappeared. I don’t recall its name, but I remember the incredible and strong Champagne Palomas they served, which happen to be tonight’s cocktail.
The effervescent and crisp sipper can be enjoyed at dinner, or even before, and quite possibly after, too. Anytime, really. But I found it to be a wonderful brunch companion, with its tangy and tart combination of grapefruit flavor, lime juice, and bubbles. And while I can no longer walk through the neighborhood and pop in to that long-gone spot for a late Sunday breakfast, I can still enjoy a few at home with this mouthwatering recipe below.
What is the best alcohol to use in a Champagne Paloma?
A clear, peppery, and agave-forward silver tequila is usually the best option when making any kind of Paloma, as it assimilates well amongst the flavors from the other ingredients, neither disappearing nor being too strong. For the champagne, an extra-dry option will be a good way to go, as you don’t want the final result to be overly sweet, but instead have just the right amount of balance on every sip.
Ingredients
- Sea salt and a lime wedge for the rim
- 1 ounce silver tequila
- 1 ounce grapefruit juice
- 1/4 ounce lime juice
- 1/4 ounce agave syrup
- 2 ounces champagne
- Small grapefruit wedge to garnish
Instructions
- Rub a lime wedge around the rim of your flute glass. Dip the rim onto a small plate containing sea salt.
- In a cocktail shaker filled with ice, combine the tequila, grapefruit juice, lime juice, and agave syrup. Shake well.
- Strain the mixture into your prepared glass and top slowly with champagne.
- Stir gently and garnish with a small grapefruit wedge.
Nutrition
What glassware and garnish are used?
Salt the rim of a long-stemmed champagne flute. Once your cocktail is poured and ready to imbibe, garnish the rim with a plump and fresh grapefruit wedge.
Can you still add grapefruit soda to this recipe?
You can if you like, but it’s recommended to throw only a splash or two to top off this drink if you choose to do so.
Other Paloma variations worth trying
If you love a bubbly and crisp Paloma and are curious to try the different versions that are out there, let Twist & Toast show you some of the tastiest. Below are a handful of thirst-quenching tipples you can craft at home, and if you’re still craving more, be sure to check out the rest on the site.
- Beer Paloma – Add some suds to your next Paloma in this refreshing drink.
- Paloma Sour – A classic twist on the popular cocktail.
- Mezcal Paloma – A smoky, tart, and robust mixture.
- Watermelon Paloma – This sipper might become your new summertime favorite.
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