So let’s have a cocktail. But not just any cocktail. I deem this the best paloma I’ve ever had.
Yes, yes I do.
The difference between a paloma and a margarita is the lack of Grand Marnier in a paloma. Which is probably why I’m voting paloma > margarita.
The key to the best paloma ever is a.) fresh grapefruit juice and b.) grapefruit-lime syrup. Oh, and a side of the best guacamole ever doesn’t hurt either.
I mixed some of the habanero sugar we brought back from a spice shop in Asheville with a little salt for my glass rim. But you can totally follow Jessica’s lead with the salty chili sugar and it will be equally delicious.
These are dangerous. AKA – you can’t taste the tequila.