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Tall glass of a pale pink cocktail with ice and a citrus peel, set on a table in dramatic sunlight with sharp shadows casting a geometric pattern around it.

Missy This That's Palomino Ranch

James Chatto
Artisanal spirits abound in this paloma riff from Calgary hot spot Missy's This That.
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Ingredients

  • ice
  • 1 oz Cascahuín Blanco tequila
  • 1 oz La Guita Manzanilla sherry
  • ½ oz Holzer Original Granit
  • 1 dash Gordal olive brine
  • 1½ oz freshly squeezed grapefruit juice
  • ¼ oz freshly squeezed lime juice
  • Fever-Tree Mediterranean Tonic
  • 1 piece expressed grapefruit peel to garnish

Instructions
 

  • In chilled Collins glass filled with ice, combine Cascahuín Blanco tequila, La Guita Manzanilla sherry and Holzer Original Granit. Add grapefruit juice, lime juice and brine.
  • Top with Fever-Tree Mediterranean Tonic and stir gently to combine. To serve, garnish with expressed grapefruit peel.
Keyword cocktail, frozen paloma, Grapefruit, tequila