I'm heading south to Los Cabos for a girls weekend that I'm hoping involves nothing more than some surf, sand, and lots of guac and tequila. My older sister, Ivy, has a love for all things tequila, but she has a special place in her heart for the Paloma. She was the first one to introduce me to this simplest of simple cocktail combinations of lime, Fresca, and tequila. I now make it my mission to try every version I encounter in attempts to find my favorite.
While there's no denying that a classic Paloma is a thing of beauty, I've had a fun time changing up the juices and flavoring the salt (which, PS, is an absolutely essential addition to the drink). This latest version with Blood Orange soda and crushed thyme is a bit swankier but just the sort of thing to toast an impromptu weekend away.
leaves removed and roughly chopped
such as Maldon
such as San Pellegrino
Combine the chopped thyme with the salt on a small plate and, using your fingers, crush the mixture until well combined.
The mixture can be made up to 2 days ahead and stored refrigerated in an airtight container until ready to use.
Press half of a squeezed lime along the rim of a highball glass. Then roll the rim into the thyme salt. Add in a few ice cubes, a pinch of the thyme-salt mix, and then top with the tequila, lime juice, and soda and stir. Serve immediately.
Photography and food styling by Aida Mollenkamp