On March 2nd, 1836 the state now known for ten gallon hats, Friday night football, and perfecting Tex-Mex declared its independence. While Texas no longer flies the Mexican flag, there are many things the state adopted from its former governor. From Houston to Austin to El Paso, bartenders are taking advantage of locally grown ingredients and distilled spirits. The Paloma is the perfect example—combining grapefruit and tequila in a refreshing drink that might even convert you from the margarita. With a few simple ingredients, you can banish the winter blues with a drink that’s big and bold like the Lone Star State. Try this Paloma recipe from The Gage Hotel’s White Buffalo Bar in Marathon, Texas.
White Buffalo Paloma:
- 2 ounces tequila blanco
- 4 ounces fresh-squeezed grapefruit juice
- 3 ounces Topo Chico
- 2 lime wedges
Salt the rim of a glass or add a pinch of salt to the drink, then add the tequila, grapefruit juice, and Topo Chico. If you can’t get your hands on fresh grapefruit juice and Topo Chico, you can substitute grapefruit soda like Fresca or Squirt. Squeeze and add the lime wedges. Fill the glass with ice and stir. If you like your Paloma on the sweeter side, add a little simple syrup or superfine sugar.
Fun facts: In 1993, the grapefruit was declared the official state fruit of Texas. The origins of the Paloma are uncertain—but the name is the Spanish word for “dove.”
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