No. 38Tequila & Mezcal
Dill Pickle Paloma
Grapefruit fizz with a dill pickle wink.
A Dill Pickle Paloma is a tall tequila highball with grapefruit soda, lime and dill pickle brine. The brine takes the place of the usual pinch of salt, sharpening the grapefruit and adding a fresh dill note. It drinks light, fizzy and a little bittersweet.
21+Updated
Brine2/52 of 5
HeatNonenone
StrengthMedium
- Glass
- highball glass
- Method
- Built in the glass
- Time
- 2 min
- Makes
- 1 drink
Ingredients
Make it for
Units
Amounts for 1, in ounces.
- 2 oz blanco tequila
- ½ oz fresh lime juice (about half a lime)
- ¾ oz dill pickle brine (chilled)
- 4 oz grapefruit soda (chilled, such as Squirt or Jarritos Toronja)
- 1 sprig fresh dill (for garnish)
- 1 lime wedge (for garnish)
- Glass
- highball glass
- Garnish
- dill sprig and lime wedge
How to make it
- Fill a highball glass with ice.
- Add the tequila, lime juice and brine.
- Top with the grapefruit soda.
- Stir once, gently, to mix without losing the fizz.
- Garnish with a dill sprig and a lime wedge.
Bar tips
- Use a sweetened grapefruit soda; grapefruit-flavored seltzer is too faint to stand up to the brine.
- Pour the soda last and stir just once so it stays bubbly.
- Clap the dill sprig between your palms before garnishing to wake up its aroma.
Make it your own
- For a fresher Paloma, use 2 oz fresh grapefruit juice, 0.5 oz agave syrup and 2 oz soda water in place of the grapefruit soda.
- Add a half rim of dill salt if you like it extra savory.
Drink responsibly. This one is for adults of legal drinking age. Want it without the booze? The zero-proof drinks are just as briny.
Full recipe: dillin.org/recipes/dill-pickle-paloma
