Nothing against margs, but sometimes it’s good to switch things up—especially if you’re watching your sugar intake. An easy way to do it? Blending up a tangy paloma, which is actually Mexico’s preferred tequila cocktail, according to Devon Broglie, Master Sommelier and Global Beverage Buyer at Whole Foods Market.
Light and fruity with just enough fizz, Broglie’s updated version swaps traditionally used grapefruit soda for Ramona, a canned wine spritzer made with sparkling organic Sicilian wine and no added sugar.
“We’ve been seeing a lot of canned spritzers and a desire for lighter beverages, so we wanted to show how you can enjoy canned rosé beyond the can,” says Broglie. “If you like extra bubbles, add a splash of sparkling water, and continue adding it throughout the night to make it last longer.”
Ready to make this drink and toast to the #99daysof summer? Keep reading for the recipe.
Prep Time5 minutes
- 1 can Ramona wine spritzer
- 1 Tbsp lime juice
- 1 oz Blanco Tequila
- 1/2 cup ice cubes
- 1 lime or grapefruit
Fill a highball glass with ice (dip the rim in salt first, if you like). Add tequila, Ramona, and and one-fourth ounce (a splash) of fresh lime juice. Stir gently.
Garnish with a grapefruit peel spiral or lime wedge.
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