Grapefruit Mint Paloma Mocktail

The paloma is built on grapefruit; the margarita on lime and lemon. The paloma is slightly bitter, lighter, and more floral. The margarita is more acidic and heavier. Traditionally, the paloma is Mexico's national drink, though the margarita is better known internationally. For food pairing, the paloma works better alongside fish tacos, salsas, and fresh appetisers because it does not overpower the food. The margarita holds up better next to meat dishes and spicy sauces.

Yes, with one condition: sparkling water must be added only at the moment of serving. The base mixture of grapefruit juice, lime juice, mint syrup, and agave can be made several hours or even a day ahead and stored in the fridge. When serving, pour over ice in each glass and top with sparkling water. Adding the sparkling water to the whole batch in advance means it will lose all carbonation within 20 to 30 minutes. If making the mint syrup fresh: have it ready before you need the drink, as it needs 15 minutes to steep.

Bring 100 ml of water and 80 g of sugar to a gentle simmer, stir until dissolved, remove from heat, steep a handful of fresh mint leaves for 15 minutes, then strain. Keeps in the fridge for 2 to 3 weeks. Substitutes: plain agave syrup gives a neutral sweetness closer to the Mexican original. Honey works but adds a floral note. Plain simple syrup without mint is neutral. If you want mint flavour without the syrup, muddle 5 to 6 fresh mint leaves in the bottom of the glass with a spoon before adding the other ingredients.

Pink grapefruit is sweeter and less bitter, and gives the drink a warm rosy colour. Yellow grapefruit is more bitter and intense. For a mocktail, pink is the better choice: softer with the mint and agave, requires less sweetener to balance. Yellow suits people who prefer a more bitter, grown-up flavour profile. Always use freshly squeezed juice: packaged grapefruit juice is pasteurised and tastes flat compared to fresh, losing the sharpness that makes the drink work.

Tajin is a Mexican seasoning blend of ground chili, salt, and dehydrated lime. Run a grapefruit or lime wedge around the rim to moisten it, then dip into Tajin spread on a flat plate. Plain coarse salt is the classic neutral option. A 50/50 mix of coarse salt and Tajin gives the best balance: spice and acidity that highlight the grapefruit with each sip. If Tajin is unavailable, mix coarse sea salt with a small amount of ground ancho or cayenne chili and a pinch of dried lime zest. The effect is nearly identical.