This is the recipe for a Paloma, which Seattle Times cocktail writer Tan Vinh thinks will be the hot drink of summer.
3 ounces freshly squeezed white grapefruit juice
2 ounces blanco or silver tequila
½ ounce freshly squeezed lime juice
½ ounce agave nectar
Sea salt to rim the glass
1 lime wheel for garnish
1. Fill cocktail shaker two-thirds full with ice. Add grapefruit juice, tequila, lime juice and agave nectar. Shake well and strain into an ice-filled Collins glass rimmed with sea salt.
2. Top with a splash of club soda, and garnish with lime wheel.
Note: Grapefruit soda may be hard to find. This is an updated version of the paloma. It was the best among the handful of paloma recipes I tested. — Tan Vinh
Recipe by Tad Carducci of Tippling Bros., a New York-based consultancy, from the cocktail book "Boozehound" by Jason Wilson
When vice president of Sub Pop Records Megan Jasper isn't running things at the office, she's working in her garden at her West Seattle home where she and her husband Brian spend time relaxing.