It’s time for the margarita to move over. We love the tequila-based cocktail as much as anyone, but often times, what’s supposed to be refreshing turns out to be cloyingly sweet (and headache inducing) and comes from a watered down, premixed batch.
But first a little history: In Mexico, the Paloma is actually more common than a marg. A traditional Paloma is tequila based with the addition of a grapefruit soda like Jarritos (and often times Squirt or Fresca), a squeeze of lime and sometimes served with a salt rim. You’ll forget the margarita after one sip.
The Time Out Market’s Paloma ’63 is a Brooklyn Brewery concoction. It’s made with Brooklyn Bel Air Sour, which hits all the right tropical fruit flavors that makes this cocktail crisp and gently tart. It’s laid back and doesn’t hit you in the face with alcohol. Garnished with a generous slice of grapefruit, it’s the perfect summer drink. Pair it with Ivy Stark’s Mexican fare or Juliana’s popular margherita pizza for the perfect meal.