The Paloma cocktail packs a punch with its fizzy blend of grapefruit, tequila, and lime. Here are four versions to try in L.A., whether you’re craving the classic or something with a twist.
“We make it the same way you can find traditionally in Mexico,” says beverage director Michael Horan II of his version (above), which features freshly squeezed grapefruit juice, blanco tequila, and a splash of Squirt grapefruit soda. $12; 939 S. Figueroa St., downtown.
At David Chang’s buzzy eatery, the cocktail features grapefruit in four different forms: fresh juice, a cordial made with sugar and peels, a dash of citrusy bitters, and the grapefruit liqueur known as pamplemousse. This way you get “a four-dimensional flavor, rather than one or two,” says Richard Hargreave, director of food and beverage special projects. $16; 1725 Naud St., Chinatown.
Our riff is a “little unorthodox,” says bar director Justin Campbell. Campari and Combier Pamplemousse Rose add bitterness and intrigue, while a squeeze of lemon juice—instead of the typical lime wedge—is “less abrasive.” $18; 401 N. La Cienega Blvd., Beverly Grove.
The addition of homemade orange marmalade makes this version unique, says bartender Sergio Gonzales. It “adds a very nice, refreshing, light bitter taste but, most importantly, texture.” $13; 603 N. La Cienega Blvd., West Hollywood.
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