"As autumn rears its head, this Italian twist on the classic paloma provides a welcome, not-quite-last-just-yet taste of Mediterranean sunshine. It's fresh, zingy and light, and the perfect pick-me-up as the nights start to draw darker and colder. Paloma di Venezia Serves 1 40ml good tequila we use Casamigos Blanco 20ml fresh lime juice 15ml agave syrup 100ml pink grapefruit soda we like Ting, but it's hard to find, so use whatever you can get hold of 25ml prosecco, to top 1 grapefruit segment, or 1 rosemary sprig, to garnish (optional)"
"Measure the tequila, lime juice and agave syrup into a shaker filled with ice, then give them a good shake. Double strain into a large wine glass, add the soda and top with prosecco. Drop in some ice cubes, garnish with the grapefruit or rosemary, if using, and serve. Jean Vital, head of drinks development, Harry's King's Cross, London N1"
Paloma di Venezia blends 40ml tequila, 20ml fresh lime juice and 15ml agave syrup with 100ml pink grapefruit soda and a 25ml prosecco top. The drink is described as fresh, zingy and light, suitable as a refreshing pick-me-up during cooler autumn evenings. Preparation calls for shaking the tequila, lime and agave with ice, double-straining into a large wine glass, then adding soda and prosecco. Serve over ice and garnish with a grapefruit segment or rosemary sprig if desired. The recipe yields one serving.
Read at www.theguardian.com
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