Paloma Recipe with Grapefruit Foam

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Written by Jason Logsdon

Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.

Paloma with grapefruit foam above

For this recipe we're going to modernize the paloma by replacing the squirt with fresh squeezed grapefruit juice. We'll also add a touch of simple syrup for sweetness. And of course, we'll be turning the grapefruit juice into a nice foam for a more elegant preparation.

The recipe below will make enough foam for many cocktails, and the ingredient amounts under "For the Paloma" will make a single paloma.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the paloma recipe with grapefruit foam you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Modernist Paloma with Grapefruit Foam Recipe

  • Published: June 17, 2014
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Makes: 10 to 20 servings foam, 1 drink

Modernist Paloma with Grapefruit Foam Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

Paloma with grapefruit foam front lit

For the Grapefruit Foam

400g fresh grapefruit juice
50g sugar
3.5g gelatin, about 2 gelatin sheets, 0.9%

For the Caramelized Wedge

Grapefruit
Sugar

For the Paloma, Single Drink

60g tequila
30g fresh grapefruit juice
15g lime juice
20g simple syrup
60g club soda

For Garnish

Grapefruit foam
Grapefruit wedge
Kosher salt

Modernist Paloma Instructions

For the Grapefruit Foam

Pour the grapefruit juice into a pot. Place the sugar and gelatin into the pot and let bloom for 5 to 10 minutes. Once bloomed, heat the pot over medium heat while stirring until the gelatin and sugar dissolves. Remove from the heat and pour into a whipping siphon.

Seal the whipping siphon and charge it fully. Place in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days.

For the Caramelized Wedge

Cut the grapefruit into quarters and then slice it into 13mm (1/2") slices across the short side of the grapefruit. Lay the wedges on a roasting pan or other non-meltable surface. Use the torch to caramelize the sugar and the grapefruit. If you don't have a torch you can grill or broil the grapefruit over high heat.

Paloma with grapefruit foam front lit

For the Paloma

Rub a rim of a glass with a grapefruit or lime wedge then dip into salt to coat the rim. Combine the tequila, grapefruit juice, lime, and simple syrup in a shaker with ice cubes and shake well. Fill the glass halfway with ice and add the club soda. Pour in the tequila mixture and top with the grapefruit foam and a grapefruit wedge.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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