Based on a recipe on Punch:
My boss told me to have a good day, so I went home.
So, I stumbled upon this funky fruit at the store – the Minneola tangelo. It’s like an orange with a little surprise on one end. It’s a lovechild between a grapefruit and a tangerine. Naturally, I had to try it in a Paloma, using Shannon Tebay’s recipe from Punch. Man, oh man! This fruit is my new jam! It’s so juicy that it practically squirts itself out of its peel. And the cocktail? Refreshing and downright tasty! Snapped a pic in my Elevated pint glass 🛟, clothes on and off, just for kicks.
Minneola Paloma
- 2 oz tequila blanco
- 1.5 oz Minneola tangelo juice
- 3/4 oz lime juice
- 1/2 oz simple syrup
- 2 oz Topo Chico
- Rim Collins (or pint 😉) glass with obsidian black salt
- Shake all ingredients (except Topo Chico) with ice
- Add Topo Chico to shaker, then pour all into a rimmed glass with ice
- Garnish with a Minneola slice and serve with a straw
Hybrid Pint Glass 🛟 from Elevated Craft.
Bamboo straw from Surfside Sips 🛟. Get 20% off of your Surfside Sips order using code SHAKENUP!
Steve the Bartender makes it 3 ways – I’ll be trying the second two versions very soon!
