Pisco Paloma
A Peruvian take on the classic Mexican Paloma that swaps tequila for pisco. The grape-based spirit brings a soft floral lift to the bright grapefruit and lime combination, finished with agave syrup and a salted rim.
- 2 ozpisco
- 1½ ozfresh grapefruit juice
- ¾ ozfresh lime juice
- ½ ozagave syrup
- Grapefruit slice, salted rimgarnish
- 1Run a lime wedge around the rim of a rocks glass, then press the rim into a small plate of coarse salt to create a salted rim.
- 2Fill the glass with cubed ice and set aside.
- 3Combine pisco, grapefruit juice, lime juice, and agave syrup in a cocktail shaker with ice.
- 4Shake vigorously for 10 to 12 seconds until well chilled.
- 5Strain into the prepared glass over fresh ice.
- 6Garnish with a grapefruit slice and serve.
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The Pisco Paloma emerged as bartenders recognized the natural affinity between pisco and fresh grapefruit juice. By applying the Paloma template, a classic Mexican cocktail built on tequila and grapefruit, to Peruvian pisco, mixologists created a bridge between the cocktail traditions of two great Latin American cultures. The grape-distilled character of pisco softens the grapefruit's tartness differently than the agave-forward tequila version, producing a lighter, more floral variation. VinePair contributor Natalie Migliarini documented the recipe after discovering that the swap worked "deliciously," and the drink has since appeared on pisco-focused cocktail menus throughout the United States and Peru.
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