June 6, 2023

Pink Grapefruit Palomas

Recipe: Ina Garten

“Palomas are traditionally served in a glass with a salted rim, as margaritas are, but I always thought that made the drink too salty. I tried a sugar rim but that was too sweet. Finally, I mixed salt and sugar and voilà!” – Ina Garten


  • ¼ cup kosher salt
  • 2 tablespoons sugar
  • Grapefruit wedge, plus more for garnish
  • 1 cup freshly squeezed pink or ruby grapefruit juice (1 to 2 grapefruits)
  • 1 cup tequila blanco, such as Casamigos
  • ¼ cup freshly squeezed lime juice (2 limes)
  • 2 tablespoons simple syrup (see note)


Yield: Serves 4

  1. Combine the ¼ cup salt and the sugar on a small plate. Run a wedge of grapefruit around the rim of four (10-ounce) glasses to moisten. Lightly dip the rims in the sugar mixture and set aside to dry.
  2. Meanwhile, combine the grapefruit juice, tequila, lime juice, simple syrup, and a pinch of salt in a pitcher and stir to blend. Fill a cocktail shaker half full with ice and pour in the cocktail mixture (you may have to do this in batches). Shake for a full 30 seconds to chill and slightly dilute the cocktail. Pour into two of the prepared glasses, add a few ice cubes and a wedge of grapefruit, and serve ice cold. Repeat with the remaining mixture and glasses.

Note: To make simple syrup, bring 1 cup sugar and 1 cup water to a boil in a small saucepan and cook until the sugar dissolves. Refrigerate until cold.


Recipes excerpted from the book GO-TO DINNERS: A Barefoot Contessa Cookbook by Ina Garten. ©2022 by Ina Garten. Photographs ©2022 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC