Summer is on its way and that means bright, refreshing cocktails mandatorily drank outside. The Paloma, is the perfect hot weather cocktail; typically made with tequila, lime juice, Squirt and ice, in a tall, salt-rimmed glass. It is simple, balanced and ridiculously refreshing. Sweet, sour and a bit salty, with a hint of bitterness from the grapefruit, it covers the whole flavor spectrum. There is no better summer drink.
We punched ours up a bit by doctoring the traditional “lazy man’s margarita” with the addition of mezcal, fresh squeezed grapefruit juice and spicy jalapeno simple syrup. The flavors meld together for an earthy, smoky, yet still delightfully refreshing grown up version of La Paloma. Southwest summer sophistication in a glass.
A very brief history of the drink: La Paloma, translating to, “the dove”, really didn’t start getting a strong footing south of the border until the early 1990’s. That being said, its virtually the national drink of Guadalajara. By the end of the decade, the drink started filtering into the United States, starting in California and then radiating out of the Southwest. It gained in popularity at the Orange County restaurant, Tlaquepaque.
We find that this summer cocktail pairs best with sunsets and a savory flavors, like Rosemary Garlic Giddy Up Nuts, shrimp ceviche, or carne asada tacos. Cheers!
-The Paloma-
Ingredients:
1oz 100% Agave tequila-blanco or repasado
1oz mezcal-repasdo
3-4oz freshly squeezed grapefruit juice
2-3 oz La Croix grapefruit soda
.5-1oz jalapeno simple syrup (see note below)
Combine ingredients in a glass with crushed ice, stir, garnish with your favorite aromatic and enjoy!
*To make jalapeno simple syrup combine one part sugar and one part water in a small saucepan. Heat to dissolve sugar, then add sliced, fresh jalapeno. Heat for another minute or so and then remove from heat and allow to steep for at least 20 minutes
