Smoked Paloma Recipe

Smoke the grapefruit

If using a smoking gun: place the grapefruit half (cut side up) in a bowl or large zip-top bag and introduce smoke for 15–30 seconds, then seal for 1–2 minutes to infuse. If using torch and wood chips: hold a small pile of wood chips on foil, light carefully, and capture smoke under an overturned bowl covering the grapefruit half for 1–2 minutes. Alternatively, briefly torch the cut surface for a faint char and smoky aroma. The goal is a gentle smoke note, not heavy char.

Juice the grapefruit

After smoking, juice the smoked grapefruit half and measure 3 oz of juice. If you prefer more intensity, smoke an additional half and increase juice accordingly. Strain to remove large pulp and seeds. Allow juice to cool slightly if warm from torching.

If desired, moisten the rim of a chilled coupe or rocks glass with a lime wedge, then dip rim into coarse or smoked salt to coat. Set the glass aside in the freezer or fill with ice to chill while you prepare the drink.

In a blender combine blanco tequila (2 oz), fresh lime juice (0.5 oz), smoked grapefruit juice (3 oz), simple syrup (0.5 oz), and ice (1.5 cups). Start on low to break up ice, then blend on high for 10–20 seconds until smooth and slushy. Taste and adjust balance: add up to 0.25–0.5 oz extra simple syrup if you'd like sweeter, or a splash more lime if you want brighter acidity.

Pour the frozen smoked Paloma into the prepared chilled glass. Garnish with a smoked grapefruit wheel or wedge perched on the rim. If you used a smoking gun and want extra aroma, briefly trap a bit of smoke in the serving glass and release just before presenting (optional).

Serve immediately with a straw. Enjoy while slushy.

To make smoked grapefruit juice ahead: smoke the grapefruit halves, juice, strain, and keep refrigerated up to 24 hours. For a non-smoked version, use fresh grapefruit juice and optionally add a few drops of liquid smoke very sparingly (start with one drop) and taste.