While we were in Mazatlan, we definitely partook in our fair share of the traditional margaritas, pina coladas and daiquiris along with the pletora of fruity specialty drinks that the resort offered. They were delicious, but by day two, I had hit my limit for sweet drinks. Being a whiskey rocks girl, I can only go fruity for so long before I feel like removing each of my teeth individually for an intense brushing session.
Thankfully, one of the couples we befriended down there told us about this drink called "the dove" that was a simple, light and refreshing alternative to the sugary blended beverages. That evening at dinner we asked for "the dove" and our favorite waiter said, "Oh si, la paloma! Muy bien." And then into our lives was brought the most simple, refreshing and easy cocktails we've ever had.
Now the ingredient list is extremely short - just tequila, grapefruit soda, limes and salt. I know, I know, you're thinking, "Seriously?! That's.....different." I don't blame you...we thought the exact same thing. I am not the biggest tequila fan, but this drink is fabulous.
And for those of you who are watching your figure out there, may I also say that this is a very, very low calorie drink. We used Fresca which has zero calories or added sugar, so say goodbye to the days of club soda and lime as your mixers. Also, Fresca has no caffeine so the hubs doesn't have to worry bouncing off the walls at bedtime from too much pop.
Yes, pop. We're from the Pacific Northwest.
La Paloma (1 drink)
- 2 oz tequila (we used silver for the look)
- 1/2 c grapefruit soda (Fresca)
- 1 lime wedge
- pinch salt
Fill a tall glass or mason jar with ice. In a second glass, combine tequila, grapefruit soda and a pinch of salt. Squeeze lime into the drink, then drop in and stir. Pour over ice and serve with an additional lime slice for garnish.
If you want to serve this with a salted rim, like they did in Mexico, rim the glass before filing with ice. Just squirt a little agave nectar or simple syrup onto a small plate and run the entire lip of the glass through the syrup. Place a little coarse salt on a second small plate and run the sticky rim through the salt to coat.