At our last "Create dinner", we had a Mexican theme and needed a cocktail to complement our "sombremesa". One of our members, Kimberly Bozeman, came up with the perfect solution - a Paloma sangria. Starting with a traditional Paloma, a drink made from tequila, grapefruit juice or grapefruit soda, this cocktail takes it one step further and adds fresh citrus and white wine. The added ingredients produced a refreshing cocktail that was just a bit bubbly and was equal parts sweet and sour with just a hint of bitterness.
It was a warm evening for our Create dinner #5 and this lightened up, summery version of the famous Mexican cocktail provided just the right touch to accompany our Mexican dips and tacos as we were mingling and chatting. It was such a hit that I needed to share it. Thank you Kimberly!
1 medium grapefruit, thinly sliced
2 medium limes, sliced
6-8 mint leaves
¼ cup agave Nectar
3 cups grapefruit juice
1 (750 milliliter) bottle sauvignon blanc (or other white wine)
½ cup tequila
1 cup club soda
Lime wedges, for garnish
Muddle the grapefruit, limes and mint in a cocktail shaker then add to a gallon drink container. Pour the agave, grapefruit juice, sauvignon blanc, tequila and club soda to the container and stir to combine.
Refrigerate for at least 2 hours, or until chilled through. When ready to use, pour over ice-filled 8-ounce glasses and garnish with lime wedges.
Photos by Elli Lauren Photography.