![]() ![]() We tried several different options and landed on Q because of its tartness and its ability to balance out the sweetness of the PAMA perfectly as well as its ability to hold its carbonation while mixing. Why not use a tequila-based liqueur which is PAMA Pomegranate Liqueur? The next step was to find the right Grapefruit soda. Top with grapefruit soda.Īfter trying several different flavor combos, it hit us. – Nancy Wood, beverage director at Los Charros Cantina in Branford, Connecticut Pom-aloma American Social Bar & KitchenĪmerican Social Bar & Kitchen in Fort Lauderdale, Floridaīuild in a mixing tin: tequila, PAMA, agave, and lime juice. The touch of Fever Tree grapefruit soda gives it a little sparkle. Using freshly squeezed grapefruit and lime juice with a touch of agave gives the cocktail a freshness that meshes well with the serrano-infused tequila. We use Guel Mezcal, which is infused with serrano peppers, which have an earthy, grassy taste that complement the smokiness of the mezcal. We took the classic paloma and made it spicy, using mezcal tequila. Garnish with fresh grapefruit and a slice of jalapeno. ![]() Pour the cocktail into a tall glass filled with ice. Dip the rim of the glass into the juice, then onto another plate with Tajin to create a salt rim. Mix the first five ingredients in a cocktail mixer and stir. Fresh grapefruit and sliced jalapeno (for garnish).Los Charros Cantina in Branford, Connecticut – Keith Larry, beverage director at Little Rascal Greenpoint in Brooklyn, New York We also incorporate Aperol to round out the bittersweet citrus notes and add the ghost pepper tincture to give it a degree of spice to the discretion of the individual guest. Serve on ice in a rocks glass, top with grated pink peppercorn and charred rosemary.Īs a sort of riff on a Spicy Paloma, the El Cantinero has the classic balance of sweet and sour, agave and acidity accented with grapefruit cordial, infused with star anise and white peppercorn. Garnish: Grated pink peppercorn, charred rosemaryĪdd all ingredients to a shaker tin and shake.Little Rascal Greenpoint in Brooklyn, New York – Leo Robitschek vice president of food and beverage at Sydell Group El Cantinero Little Rascal Greenpoint When I got back home I started playing with mezcal and cantaloupe, creating the paloma. I had a delicious dish salad with cantaloupe and jamon iberico that was surprisingly fresh and delicious. This was inspired by a trip to Spain for last year’s 50 best bars. 5 ounces of club soda into the tin and pour the cocktail into a highball with ice and a salt rim. Mezcal (Robitschek uses Los 7 Misterios Doba Yej)Ĭombine all of the ingredients except the club soda in a tin, add ice, and shake vigorously. Keep scrolling to see their recipes, then start mixing for a perfect summer highball! Cantaloupe Paloma Erik MedskerĮlNico at the Penny Williamsburg in Brooklyn, New York ![]() To find some of these, we asked a handful of well-known bartenders to tell us about their takes on the classic. But like its cousin the marg, the paloma is a highly adaptable cocktail. The basic recipe is tequila, lime (or lime juice), and grapefruit soda. Add in the tequila, sprinkle in a good pinch of salt, squeeze in half a lime’s juice and drop in the wedge, top with grapefruit soda. Highball glass (or a red cup, you do you) Six-ounces grapefruit soda (Squirt, Fresca, or Jarritos Toronja) Here’s how Uproxx’s Zach Johnston laid it out when we named it our “Offcial Cocktail of Summer 2019”: When made using a bare-bones recipe, it’s one of the easiest, freshest, most thirst-quenching cocktails there is. ![]() We’re talking, of course, about the paloma. And while we enjoy tequila, lime juice, and triple as much as anyone, we have another fresh, summery tequila cocktail that we might love even more. Slightly more pronounced bitter sour grapefruit taste, was simply incredible, really shining through in the drink.When it comes to tequila-based cocktails, sometimes it feels like the margarita gets all the love. However, white grapefruit version became my favourite. I was curious and tried this recipe with ruby red and white grapefruit juices, both proved to be delicious. Foamy texture resulting from the egg whites absorbs a lot of the bitters and citrus flavours completely hiding the taste of the egg and giving the cocktail almost desert like quality. Additional balance is provided by the lemon juice and simple syrup with Peychaud’s bitters binding everything together. When one is looking for something approaching light summer cocktails, but maintaining that warming quality scotch can provide.įlavour profile of the cocktail is dominated by the combination of oaky, woody notes of scotch and bitter sour taste of grapefruit. Grapefruit Collins is a delightful cocktail, perfect for spring or autumn, the transitional times of the year. ![]()
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