Why do I continue to think work will ease up, give me a chance to catch my breath? I’m not complaining. I love all my work and feel lucky in too many ways to count. I don’t feel like Sisyphus pushing the rock up the hill. I feel like the rock. Accelerating down the hill, a long hill, and the longer it rolls the faster it goes and the more unstoppable it becomes. I’m just hoping that’s not a big wall way down there. As I type this, designs for my own kitchen scale are downloading—it’s going to be a very cool scale. I have to work on and approve packaging we’re designing for a few of our tools to be able to get them in stores. This site is still under maintenance. I have to rewrite a script, decide on photographs for a new cookbook focusing on technique. Donna is traveling (how dare she?!), so my photographer is gone. And I’ve got to catch a plane. All of which is going to leave me with a terrible thirst for a cocktail by the time this day is done. I’m reposting an absolutely fabulous cocktail and probably my favorite of all Donna’s cocktail shots, the Paloma. Refreshing, soothing, bright and looking forward to summer.
Happy Friday, all!
- 3 ounces tequila
- juice of 1/2 lime
- 3 ounces grapefruit soda, or to taste
- 1 wedge of lime for garnish, if you wish
- Combine all the ingredients in a beautiful glass filled with ice.
- Swirl to combine.
- If it’s very hot where you are, pause to consider that you are about to indulge yourself with one of the most refreshing cocktails you’ve ever had.
If you liked this post on the Paloma, check out these other links:
- My past cocktail posts with tequila are the Donna Paloma, margarita, and El Diablo.
- Be a member of the Tequila Interchange Project.
- Foodimentary has several origins of the margarita.
- Sangrita is a chaser of sorts that is served with tequila and was traditionally made with leftover citrus juice and chile powder.
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.