Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.
For this recipe we're going to modernize the paloma by replacing the squirt with fresh squeezed grapefruit juice. We'll also add a touch of simple syrup for sweetness. And of course, we'll be turning the grapefruit juice into a nice foam for a more elegant preparation.
The recipe below will make enough foam for many cocktails, and the ingredient amounts under "For the Paloma" will make a single paloma.
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Pour the grapefruit juice into a pot. Place the sugar and gelatin into the pot and let bloom for 5 to 10 minutes. Once bloomed, heat the pot over medium heat while stirring until the gelatin and sugar dissolves. Remove from the heat and pour into a whipping siphon.
Seal the whipping siphon and charge it fully. Place in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days.
Cut the grapefruit into quarters and then slice it into 13mm (1/2") slices across the short side of the grapefruit. Lay the wedges on a roasting pan or other non-meltable surface. Use the torch to caramelize the sugar and the grapefruit. If you don't have a torch you can grill or broil the grapefruit over high heat.
Rub a rim of a glass with a grapefruit or lime wedge then dip into salt to coat the rim. Combine the tequila, grapefruit juice, lime, and simple syrup in a shaker with ice cubes and shake well. Fill the glass halfway with ice and add the club soda. Pour in the tequila mixture and top with the grapefruit foam and a grapefruit wedge.