It’s National Margarita Day so we need margaritas. Or, even better, variations like The Paloma made with grapefruit juice.

This recipe comes from a wonderful regional cookbook: The Texas Cowboy Kitchen by Grady Spears and June Naylor. I know, “cowboy” cooking. How good could that be? Let’s just say that the cowboy-inspired origins of these recipes might make you want to go buy a horse. To ride, for Pete’s sake, not eat!

This book belongs both in your kitchen and on your coffee table with its beautifully photographed recipe temptations:

  • Bread-and-Butter Jalapenos
  • Goat Cheese and Caramelized Onion Mashed Potatoes
  • Dr. Pepper-Marinated Skirt Steak
  • Goat Cheese Sliders with Creamed Onion Jam

Suzen and I actually made our Valentine’s Day dinner out of this book. We’re delighted to recommend Texas Cowboy Kitchen and offer up some of its recipes to you. Let’s begin where Suzen and I did: with a beverage.

If you like your margarita with a tang, then this version is perfectly easy. Okay, to be honest, I like both tang and sweetness, so I’ve added the sugar syrup here. The original calls for just tequila, lime juice, and fresh grapefruit juice.

When I say fresh, I do mean fresh squeezed. Grapefruit juice from a container, no matter how much you pay for it, simply cannot compare with having that juice running wild on your floor. Oxidation is a terrible thing, so buy grapefruits and squeeze them just as you make this winner. It’s winter now and for grapefruits that means high availability and low prices. It’s the ideal time to treat yourself.

This is one “margarita” where I don’t want to adorn the rim of the glass with either salt or sugar. Use a premium tequila here and savor the pure smoky flavor backlighted by the grapefruit juice.

La Paloma [The Dove]

Yield: 2 generous drinks


  • 3 ounces tequila
  • Juice of one lemon
  • 8 ounces of freshly squeezed grapefruit juice
  • 2 ounces simple sugar syrup [optional but interesting]
  • Ice for the shaker plus shaved for the cocktails glasses
  • Sprig of mint


Combine all of the ingredients in a shaker filled with ice cubes. Shake well, and strain into cocktail glasses filled with shaved ice.

If you wish, garnish the glass with a lime wedge. And, in true Texas style, your cocktail glass can be something that used to hold jam.

Source: The Texas Cowboy Kitchen by Grady Spears with June Naylor