Aspen wasn’t the same this season without the iconic Jimmy’s. Because no matter who you are, ski bum or ski bunny, and regardless of where you went earlier in the night, everyone ended up at Jimmy’s. Besides serving up some of the best cocktails in Aspen, the old Jimmy’s had another little-known accolade. Jimmy’s was the first bar in the U.S. to serve the Paloma, a concoction of fresh grapefruit juice and mezcal. But before you go James Bond and ask for it shaken or stirred, the answer for a proper Paloma recipe is neither.
Yes, neither. Instead, in a perfect Paloma, the ingredients sit on top of each other. About a week before Jimmy’s closed its doors, Jimmy Yeager himself, plus former partner Jessica Lischka, showed us how it was done. The drink was the perfect combination of tart, sweet, and salty. This is the original Paloma recipe that ought to be in your repertoire, whether for Cinco de Mayo or summer barbecues. This Paloma goes great with guacamole. Make them both for you besties, and kick back this summer.
2 ounces Tequila Reposado
Fresh grapefruit juice
1/2 ounce fresh lime
Simple syrup or sugar
A tall glass
This is a built drink, and it’s intended to drink by layer. It’s meant to be light and effervescent at the top, and it becomes richer as you get to the bottom, where the tequila is. Whether you need sugar or simple syrup depends on how sweet your grapefruits are.
First, pour your ice cubes into a tall glass. Add a pinch of salt. Next, add the tequila, and 1/2 ounce of the lime juice. Taste your grapefruit juice first to see how sweet it is. If it’s already sweet, don’t add sugar or simple syrup. Pour a few ounces of grapefruit juice leaving about an inch and a half of space at the top. Last, fill the glass almost to the rim with club soda. The last sip will have the salt, which makes you thirsty for another drink.