We offer this lovely libation as a mash-up (shake-up?) of two classics: the Paloma and the Moscow Mule. It’s made with tequila, grapefruit, lime juice and ginger beer, so you get the best of both, hence the name—for which you all have Kyle to thank. I was too busy laughing to come up with any other suggestion, which was fine, because his was awesome. As is the drink, which is a perfect way to occupy your time while waiting for the snow to stop (please!) and make way for the first buds of spring.
Fortunately, citrus is still abundant in winter, so you can make up a batch of this new classic, light a fire, kick back and dream of warmer climes. With its strong citrus flavors, the smooth, warming notes of the tequila (especially if you use a nice silver or “plata” variety), the light, floral sweetness of the elderflower liqueur, and the spicy kick of the ginger beer, it calls to mind sandy beaches, warm breezes and Cinco de Mayo celebrations. Even in the throes of chillier weather. Perfection.
Add a little salt to the rim of your glass and you’re good to go. You can mix up a large batch of this golden elixir for your next get together, just strain out the ice and leave the ginger beer on the side. When ready to serve, add some ice to a salted glass, pour in the citrus and liquor blend, and top it off with a little of the ginger beer. Easy peasy grapefruit squeezy.
When everyone starts shouting “Olé!”, though, it’s probably time to cut them off. Just a heads up. Have fun, but be safe. Cheers!
- 1 ½ ounces tequila
- ½ ounce elderflower liqueur
- ½ lime, juiced
- ¼ cup fresh grapefruit juice
- ½ ounce simple syrup (optional)
- ¼ cup ginger beer
- coarse salt, to rim the glass (optional)
- In a cocktail shaker with ice, combine tequila, elderflower, lime juice, grapefruit juice, and simple syrup (if using).
- Strain into a margarita glass rimmed with salt (if using). Top with ginger beer.
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