Paloma Day: How to Pick the Perfect Grapefruits and Become the Rockstar of the Bar

Some cocktails depend on technique, while others require heartfelt effort, but let’s be honest—a fantastic Paloma (the citrus royalty of Mexican cocktails) demands both, along with top-quality grapefruits.

Grapefruits aren’t all created equal, which could explain the bitter or bland Palomas you may have had. The tequila isn’t to blame; it’s all about the choice of fruit.

To prevent such disappointments, here’s your ultimate guide to selecting grapefruits like a trained citrus expert, ensuring you choose juicy, fragrant, and entirely bartender-friendly grapefruits every time.

Color Does Matter: Pay Attention with your Eyes

Pink or ruby grapefruits are juicier and possess a natural sweetness that harmonizes beautifully with the flavors of tequila blanco. Their reddish juice also lends Palomas an alluring, effortless glow.

Simon Kistenfeger, Global Ambassador of Altos Tequila, recommends you look for the following details:

• The peel must be smooth, free from opaque or dark spots. 
• The color should be consistently rosy to red, indicating ripeness. 
• The shape should be round with a slight flattening at the top. Avoid elongated, rugby ball-shaped grapefruits. The rounder and more uniform the shape, the better the pulp distribution. 
• Heavier grapefruits tend to be the juiciest, so don’t hesitate to pick them up and check their weight. 
  
  

It may sound odd, but you should also feel and squeeze the grapefruits gently. When you do, pay attention to the following:

• The grapefruit should be firm all around. If ripe, the skin should bounce bak to its original position right away.
• Soft spots show the grapefruit is spoiling.
• If it’s hard as a rock, don’t take it. It won’t yield a drop of juice.

Use your Nose

Make sure to smell the grapefruits, even if others give you strange looks. Simon suggests focusing on the top scent, which should be fresh, citrusy, and lively. If you don’t detect any aroma, the juice likely won’t have much flavor. Grapefruits lacking fragrance are like a bartender without stories to tell. If the fruit has a fermented smell, it’s best to leave it behind.

The Origin Matters Too

The origin of a grapefruit greatly impacts its quality. Grapefruits from Spain, South Africa, California, and Texas are typically exceptional due to their terroir, favorable growing conditions, abundant sunshine, and advanced farming practices aimed at yielding top-notch fruits. Be sure to check the labels to help you identify trustworthy batches. Additionally, building a rapport with the market owner can ensure that they set aside the finest grapefruits for you.

If you can’t find a grapefruit, there are alternatives. The pomelo, also known as shaddock, is softer and adds delicate floral notes, making your Paloma feel lighter and more fragrant. Blood oranges serve as another substitute, and their vibrant color and acidity will enhance your Paloma’s appearance and make it visually striking.

Golden Tips for the Best Juice

When you have your grapefruits ready at the bar, handle them with care to maximize juice extraction.

• Gently roll them on the bar before cutting to break down the internal membranes and enhance juice yield.
• Ensure the grapefruits are at room temperature when juicing, as cold fruit produces less juice; keep them out of the fridge prior to use.
• Consume the juice within 2 hours. As noted in Jeffrey Morgenthaler’s The Bar Book, the pH of citrus juice can change and become bitter if it sits too long— this is true for grapefruits as well.

Grapefruits are essential to Palomas, so select them wisely to enhance your drinks. A Paloma crafted from low-quality grapefruits cannot be redeemed by tequila or salt. Therefore, treat the selection process as a sacred ritual, for every unforgettable Paloma is made with grapefruits chosen with love and attention (and a keen use of your senses). It’s that intuitive insight that only bartenders truly grasp.

How do you prefer to choose your grapefruits?