Paloma Rosa

by Neyah White of San Francisco’s Nopa

  • 1 ounce Croft Pink Porto
  • 1 ½ ounces Blanco Tequila
  • 2 ounces grapefruit juice
  • 1 ounce soda water
  • dash of simple syrup (as needed, depending on the sweetness of the grapefruit)
  • 1 lime wedge, as garnish

Pour all of the ingredients into an ice filled mixing glass, stir briefly, and strain into an ice filled Collins glass. Add the garnish.

Published on July 7, 2010
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