Strawberry Paloma
Ingredients
For the strawberry puree
- 1 pint (8 ounces) ripe strawberries, rinsed, hulled, coarsely chopped
- 2 tablespoons sugar (plus more, depending on the sweetness of your berries)
- Squeeze of fresh lime juice
For the cocktail
- 1/4 cup strawberry puree
- 1 1/2 ounces tequila blanco (El Jimador is a favorite)
- 1 teaspoon fresh lime juice
- 2 tablespoons grapefruit juice
- Topo Chico, to taste
Instructions
- Toss the chopped strawberries, sugar and lime juice in the pitcher of a blender or in a deep bowl and leave at room temperature to macerate for about 15 minutes until the sugar dissolves, and the berries start releasing their juices.
- Puree in the blender or with an immersion blender until smooth. Taste for sweetness—adding more sugar or lime, if desired. (I prefer my cocktails on the tart side.)
- Once it tastes right, pass the puree through a fine-mesh sieve using a spatula to get rid of the strawberry seeds. Chill until ready to use.
- Pour the strawberry puree into a tall glass. Add the tequila, lime and grapefruit juices and stir gently.
- Transfer to your favorite glass, add ice and top with Topo Chico, to taste.
Notes
Photography by Casey Woods
