Paloma cocktail with tostadas
These zingy gin cocktails with grapefruit and lime are delicious on their own, but go so well with crisp tostadas.
Tip: Crisp up the leftover tortilla pieces in the oven with the circles. Cool to room temperature then transfer to an airtight container for up to 1 month and use to sprinkle over soups or salads.
Ingredients
- 1 tbsp lime juice
- 0.5 tsp maple syrup
- 3 tsp olive oil
- 1 medium courgette, finely diced
- 4 corn and wheat tortilla wraps
- 8 basil leaves, shredded
- 1 salad onion, finely chopped
- 1 avocado, finely diced
- 1 pinch chilli flakes
- 1 tbsp lime juice
- 0.5 tsp maple syrup
- 3 tsp olive oil
- 1 medium courgette, finely diced
- 4 corn and wheat tortilla wraps
- 8 basil leaves, shredded
- 1 salad onion, finely chopped
- 1 avocado, finely diced
- 1 pinch chilli flakes
- 1 tbsp lime juice
- 0.5 tsp maple syrup
- 3 tsp olive oil
- 1 medium courgette, finely diced
- 4 corn and wheat tortilla wraps
- 8 basil leaves, shredded
- 1 salad onion, finely chopped
- 1 avocado, finely diced
- 1 pinch chilli flakes
- 2 tbsp caster sugar
- 2 –3 pink grapefruits
- 4 x 35ml/1.1fl oz gin (we like Bombay Sapphire)
- 3 limes (juice of 2, 1 sliced to garnish)
- 250 ml soda water
- 4 sprigs of mint
- 2 tbsp caster sugar
- 2 –3 pink grapefruits
- 4 x 35ml/1.1fl oz gin (we like Bombay Sapphire)
- 3 limes (juice of 2, 1 sliced to garnish)
- 8.8 fl oz soda water
- 4 sprigs of mint
- 2 tbsp caster sugar
- 2 –3 pink grapefruits
- 4 x 35ml/1.1fl oz gin (we like Bombay Sapphire)
- 3 limes (juice of 2, 1 sliced to garnish)
- 1.1 cups soda water
- 4 sprigs of mint
Details
- Cuisine: Mexican
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
For the tostadas
- Preheat the oven to 180°C/356°F/gas mark 4. For the tostadas, mix the lime juice, maple syrup, 1tsp oil and a pinch of salt in a bowl. Toss in the courgette; set aside.
- Use a 7cm/2.7inches cookie cutter to make 16 circles from the tortillas. Put on a parchment-lined baking sheet and brush with the remaining 2tsp oil.
- Bake the tostadas for 5–7 minutes until just turning golden. Arrange on a serving plate.
- Toss the basil, salad onion and avocado through the courgette. Pile the mixture onto the tostadas and top with the chilli flakes
For the paloma cocktail
- For the paloma cocktails, put the sugar and 2tbsp water in a small saucepan. Warm until the sugar has dissolved; simmer for 1 minute.
- Squeeze 300ml/10fl oz juice from the pink grapefruits, stir into the sugar syrup, then sieve into a jug to remove any pips and flesh.
- Fill 4 tumblers with ice and add a measure of gin to each. Divide the grapefruit juice syrup between them; squeeze the juice of ½ lime into each.
- Top up with soda water and garnish each with the sliced lime and a mint sprig. Serve immediately with the tostadas.
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