Champagne Paloma
A Paloma that put on a tuxedo. Two grapefruits and a bottle of Champagne.
7ozChampagne Flute holds 7 oz of liquidTall and narrow, topped with sparkling wine.Build
| tequila | ¾ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| ruby red grapefruit juice | 1 ¼ oz35 ml1 ⅝ oz50 ml2 ½ oz75 ml3 ⅜ oz100 ml |
| white grapefruit juice | 1 ¼ oz35 ml1 ⅝ oz50 ml2 ½ oz75 ml3 ⅜ oz100 ml |
| Cinnamon Syrup | Dash |
| Champagne |
Rescaled to your 1 oz30 ml pour. Written around ¾ oz20 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around ¾ oz20 ml.
Rescaled to your 2 oz60 ml pour. Written around ¾ oz20 ml.
Shown as written. Your 2 ½ oz75 ml pour is too far from the ¾ oz20 ml this one is built on.
Shown as written. Your 3 oz90 ml pour is too far from the ¾ oz20 ml this one is built on.
Tools
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Preparations
Bring a cup of water to the boil with two cinnamon sticks in it. Stir in two cups of sugar until it has dissolved, take the pan off the heat, cover it, and leave it at room temperature overnight. Strain it through cheesecloth before you bottle it.
Method
- Add everything except the Champagne to the champagne flute and stir to combine.
- Top with Champagne. Garnish with the grapefruit twist.
Mixology by Whiphttps://mixologybywhip.com/recipes/champagne-paloma
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