Cut Water Tequila Paloma

Tequila Paloma from Cut Water is a ready-to-drink version of the classic Paloma, the pairing of tequila and grapefruit soda that is probably Mexico's most common tequila highball. Because it comes pre-mixed, the work of balancing the spirit, citrus and fizz is already done. This is a different thing from a bottle of tequila, so the usual neat-versus-cocktail question doesn't apply. The cocktail is the finished product. The listing doesn't give an ABV, a tequila designation or a tasting profile, so what follows is what to expect from the style. Palomas are usually built on blanco tequila, since unaged agave keeps the peppery, vegetal brightness that grapefruit needs to push against. Reposado, añejo and extra añejo pick up vanilla, caramel and oak from barrel time. Those notes tend to get lost under grapefruit, which is why a barrel-aged tequila is rarely the choice for this drink. Expect a tart, lightly bitter citrus lead, a clean agave note underneath, and carbonation that keeps it dry rather than syrupy. Check the label for the exact spirit base and strength. For serving, chill it thoroughly before opening. Pour it over plenty of ice in a highball or a tall rocks glass rather than drinking it warm or over a few small cubes, which dilute it quickly. A wedge of grapefruit or lime adds fresh peel oils that a pre-mixed drink doesn't have. A salted or Tajín-style chili-lime rim suits the drink's bitterness and is traditional with Palomas. A caballito isn't the right vessel here, because this is a long drink and not a sipping pour. At the table, it goes well with tacos al pastor, ceviche, grilled shrimp, guacamole and chips, or anything with citrus and chili. Salty, spicy and fried foods work best, because the acidity and bubbles cut through them.