Paloma Jello Shots
Everyone obsesses over the Margarita come summer—in fact, drinking them outside is a sign that the season is here. And the beloved Marg deserves all the adoration and praise it gets because it’s a perfect cocktail in every way. But we’re here to shine a light on a close cousin of the drink, which is actually the national cocktail of Mexico, the Paloma.
Made with tequila, lime juice and grapefruit soda, this tall, cool refresher is often overlooked when reaching for a summertime sipper. Equal parts earthy, sweet and sour, it goes well with pretty much every sunny activity, from a backyard barbecue to a trip to the beach. Because we love this pink cocktail so, we decided to show our affection the best way we know how—by turning it into a Jello Shot.
Instead of grapefruit soda, we decided to use a mix of bittersweet pink grapefruit juice and simple syrup to recreate the flavors of the classic cocktail. Fresh squeezed is always best, but we won’t blame you for using the bottled stuff (make sure it’s 100 percent juice) in a pinch. We spike it with blanco tequila and salt the rim just like you would in a regular Paloma, and we add a candy grapefruit slice as a sweet chaser. If you feel like making your own candied grapefruit peel, that’s an impressive option to explore, too. Pretty and party-ready, whip up a batch of these Paloma Jello Shots for your next warm weather soiree.
Paloma Jello Shots
- 1 Cup grapefruit juice
- .5 Cup simple syrup
- 2 packets gelatin
- 1 Cup tequila
- Candy grapefruit slices
Rim the edge of your plastic shot glasses first with grapefruit juice, then with salt. Set aside.
In a small saucepan, combine simple syrup, grapefruit juice and gelatin. Allow the gelatin to bloom for a few minutes.
Warm the contents of the saucepan over medium heat, stirring until the gelatin has dissolved. Remove from heat and stir in tequila.
Pour the liquid into the cups and let set in the fridge for at least two hours.
To serve, garnish with a slice of candy grapefruit.
Contributed by Supercall