Palomita Ultra Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup hot water in a heatproof container. Stir until all sugar dissolves and the liquid is clear (crystals fully dissolved). If using, stir in 1/4 tsp glycerin for added sheen. Cool to room temperature, then refrigerate. Yields about 8 oz. Label as crystal syrup.

Prep glass

If you want a lightly seasoned rim, rub a grapefruit wedge around the rim of a highball or collins glass, then dip the rim into a shallow plate of coarse salt or Tajín. Fill the glass with ice and set aside.

Combine ingredients

In a cocktail shaker, add 2 oz Herradura Añejo tequila, 2 oz fresh grapefruit juice (juice one small/medium grapefruit), 1/2 oz fresh lime juice, and 1/2 oz simple crystal syrup. Add 2 dashes grapefruit bitters if using. Fill the shaker with ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the shaker is chilled and slightly frosted. This both chills and dilutes the mix to the right balance.

Strain and top

Double-strain the mixture into the prepared ice-filled glass (use a fine mesh strainer if pulp present). Top gently with 2 oz chilled club soda to give effervescence, stirring once lightly to integrate.

Garnish and serve

Float or place a thin grapefruit wheel or wedge on the rim or surface. Serve immediately with a straw or stirring stick.