Wine & Spirits

TNH Mixologist: Plato’s Paloma

December 8, 2020
By Matthew Dowling

“A good decision is based on knowledge and not numbers.” – Plato 

One of the things that I have learned from my new mother-in-law and Greek Yiayia is that their mastery in the kitchen is rooted in their ability to eyeball all of the ingredients that go into their wonderful dishes. I have yet to see one measuring device in the kitchen, yet every time they make pastitsio or spanakopita or yiouvetsi, I know it is without question THEIR dish.  

With this logic, comes our recipe for Plato’s Paloma. Every ingredient listed below should be used in some capacity for the drink to have all the notes of a traditional Paloma, but the amounts of each are completely subject to your preference. [Sidenote: although many of us may consider grapefruits to be a summer fruit (and the cocktails that feature them to be enjoyed on a beach somewhere warm), peak season for these citrus-ey fruits is actually November through May.] So, depending on what you were doing earlier in the day or what type of food you are pairing with your beverage, you might prefer one that leans slightly towards the sweet side or something with a little more bite to it. We encourage you to experiment and find the proportions that work best for you! 

Base: fresh squeezed grapefruit juice 

Acidity: Lime juice (Approx. ½ lime for each) 

Sweetness: pinch of sugar (I know we said no measuring, but no more than a teaspoon) 

Alcohol: Mezcal or Tequila 

Garnish: 1 grapefruit wedge (charred with blowtorch for an added layer of smoke!) 

Optional: sliced jalapeno for some heat! 

Στην υγειά μας!  


Step 1: Rub the rim of a highball glass or margarita glass with a grapefruit wedge, and dip it in a small plate of pink salt. 

Step 2: If using jalapenos, muddle them slightly in the glass you will be using.  

Step 3: Add freshly squeezed grapefruit juice, lime juice, and sugar (if using) in the glass and stir until sugar is dissolved.  

Step 4: Stir in tequila or Mezcal, add ice, and top off with a splash of club soda. Garnish with charred grapefruit wedge. 


SUUSAMYR, Kyrgyzstan — High up in the Tian Shan mountains of Kyrgyzstan, the season for making the fermented drink known as kumis is in full swing.

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