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 VeneziaServes 140ml good tequila – we use Casamigos Blanco20ml 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 of25ml prosecco, to top1 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
