The Palomnela
Serves: 1
  • 2 ½ ounces tequila reposado (doesn’t have to be fancy—something like Jimador, Gran Centenario, Herradura—just make sure it’s 100% agave)
  • 1 ½ ounces freshly-squeezed grapefruit juice
  • ½ ounce cinnamon simple syrup
  • Grapefruit peel
  • Piece of cinnamon stick (used to make the simple syrup)
Cinnamon Simple Syrup (Makes about 1 cup)
  • 1 cup sugar
  • 1 cup water
  • 5 (about 3 inches in length) cinnamon sticks
  1. Combine the tequila, grapefruit juice, and cinnamon simple syrup in a cocktail shaker. Add a small handful of ice and shake vigorously for about 10 seconds. Serve over fresh ice in a rocks glass and garnish with a grapefruit peel and a piece of the cinnamon stick used to make the cinnamon simple syrup.
  2. For the simple syrup: Combine ingredients in a saucepan over medium-low. Bring to a boil and stir until the sugar is dissolved, and then lower the heat to low. Let the cinnamon steep for at least 30 minutes.
  3. Stored in a jar in your refrigerator, this syrup will keep for up to three months.
Recipe by Three Many Cooks at