Sour Cherry Paloma

It doesn’t matter what time of year it is, where I am, or what I’m doing—if I see a paloma on the menu, I’m ordering one. The tart, slightly bitter freshness of grapefruit pairs perfectly with tequila's peppery bite. I love palomas so much that I’ve developed pineapple and cranberry versions to enjoy the cocktail all year long. And now, to celebrate summer, I present to you another adaption: the sour cherry paloma.

The cherries:
Sour cherries are an important part of the summer produce pantheon. I love using them in pies, cakes, and cobblers, but they also taste especially delicious in cocktails. We have tart cherry juice to thank for this—the sweet and sour blend isn’t just for sleepytime mocktails anymore. Bonus: It’s available year-round! In this paloma, I use 100% tart cherry juice to bolster the tangy citrus flavor. And since I forgo the grapefruit soda, I supplement the drink with some simple syrup for some extra sweetness.

The tequila:
The type of tequila you use in this recipe is up to you, but I’d recommend opting for a nice quality blanco or reposado. Either option offers two unique flavor profiles. An unaged blanco is the purest expression of agave’s vegetal and earthy flavor. Reposado is aged for up to a year, typically in old whiskey barrels. That aging period tames some of tequila’s sharpness and can impart some caramel and vanilla flavor. Both taste great in this cocktail, but I personally reach for reposado.

Did you try making this? Let us know how it went in the comments!