Grilled Paloma Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut limes in half widthwise. Cut 1 half into 3 wheels.
• Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly.
• Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool.
• Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice.
• Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.

Steps:

• Coat wings in chile lime seasoning and baking powder, then sprinkle with salt. Place on a wire rack set in a sheet pan. Place in fridge 8 hours or up to overnight, uncovered, to air out for crispier skin.
• Place grapefruit juice, tequila, lime juice and agave in a small pot. Bring to a simmer over medium-high heat, stirring occasionally, until thick and syrupy, 10 to 15 minutes. Take off heat and whisk in butter until melted. Season to taste.
• Preheat one half of a grill to low heat and the other half to high heat. Grill wings on the low side, covered, turning every few minutes, until slightly golden, about 20 minutes. Move to hot side of the grill and let cook, turning frequently, until golden brown and crispy, about 10 minutes more. Mix with warm sauce, garnish with sesame seeds and cilantro leaves and serve immediately with lime wedges alongside.

Steps:

• Combine the pink salt, cayenne and 1 teaspoon sugar in a small bowl, then place in a shallow dish to rim the glasses.
• Juice the grapefruits with a citrus reamer or with the wide holes on a juicer to obtain plenty of pulp but strain out the seeds. (You need 12 to 14 ounces.) Add to a small pitcher.
• Put the jalapeno slices in a cocktail shaker along with the remaining 2 teaspoons sugar and muddle to break the peppers down into a rough mash. Add the tequila and a scoop of ice and shake to infuse; then pour through a strainer into the grapefruit juice and stir to combine.
• Slice the lime into 6 wheels and make a slice halfway into each wheel to hang on each glass. Run the lime along half of the rim of each glass and dip in the pink salt mixture, then garnish with the lime slice. Fill the glasses with ice and divide the Palomas over the top.

Steps:

• Combine 1/4 cup sugar and 1/2 cup salt on a small plate. Run a wedge of grapefruit around the rim of 4 glasses to moisten the rims. Lightly dip the rims in the sugar mixture and set aside to dry.
• Combine the grapefruit juice, tequila, lime juice, sugar syrup, and a pinch of salt together in a pitcher. Fill a cocktail shaker 1/2 full with ice and pour in the drink mixture. Shake the cocktail shaker for 30 seconds to chill and dilute the drink. Pour into the 4 prepared glasses, add a few ice cubes, and a wedge of grapefruit and serve ice cold.
• To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the mixture is clear. Cool and refrigerate indefinitely.

Steps:

• Fill a highball glass two-thirds full with ice. Slowly pour in about 2 oz. grapefruit soda, filling glass about one-third full. Add 1½ oz. blanco tequila, ½ oz. lime juice, ¼ oz. grapefruit juice, and a pinch of kosher salt. Top with remaining grapefruit soda, stir gently, and garnish with a grapefruit wedge or slice.