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Pink Paloma


  • 1 ounce tequila
  • ¼ ounce Campari
  • 1 ounce fresh squeezed ruby red grapefruit juice
  • 2 dashes grapefruit bitters
  • Splash of San Pellegrino grapefruit soda
  • 2 ruby red supremes (sections of grapefruit, white part cut away)


  1. Shake tequila, Campari, juice, and bitters vigorously over ice.
  2. Strain into coupe glass. Top with a splash of San Pellegrino and garnish with floating supremes.

(This version is more formal than simply serving on the rocks, but both make for a graeat cocktail!)