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Smoky Paloma Cocktail
By Jim Meehan
Citrus and smoked salt are the key to this killer tequila cocktail. Tequila, grapefruit and club soda are mixed and given a smoky finish.
Prep Time
5 Minutes
Cook Time
10 Minutes
Pellets
Mesquite
Ingredients
Number of People Serving
2
Activating this element will cause content on the page to be updated.Units of Measurment:
main
| 2 | grapefruit, sliced |
| 4 Tablespoon | Jacobsen Salt Co. Cherrywood Smoked Salt |
| 4 Ounce | Cazadores Tequila Reposado |
| 2 Ounce | soda water |
| 1 1/2 Ounce | grapefruit juice |
| 1 Ounce | simple syrup |
Step
1
When ready to cook, set Traeger temperature to 500˚F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
2
Grill grapefruit slices for 10 minutes until lightly browned.
500 ˚F / 260 ˚C
Ingredients
2 grapefruit, sliced
3
Place Jacobsen Salt in a shallow dish. Wet rim of the glass with grapefruit then dip in salt to coat the rim.
Ingredients
4 Tablespoon Jacobsen Salt Co. Cherrywood Smoked Salt
4
Add all ingredients except the grapefruit slices in a tumbler filled with ice and stir well. Garnish with grilled grapefruit slice and enjoy!
Ingredients
4 Ounce Cazadores Tequila Reposado
2 Ounce soda water
1 1/2 Ounce grapefruit juice
1 Ounce simple syrup