This Sh*t's Delicious

Exploring the world through cocktails, shit hole restaurants, and UrbanAg

A Cocktail-a-Day #2: Paloma

untitled-0265June 04, 2013

Today was a tough day. Didn’t feel like working. Coming face-to-face with a tornado makes everything else pale in comparison. Makes everything irrelevant, mundane.

It’s the second day and I am already getting stressed out. “Why?” is something that is constantly swirling around in my head. I am going to the field next week for four days…have no idea how I am going to make a cocktail a day.

Alcohol will help me through this. haha.

But at least it was a nice sunny day, so it called for a summer-y drink like the Paloma

Paloma is actually a popular Mexican grapefruit soda that many a bartender has adapted into a cocktail. Mine is an adaptation of mixologists Phillip Ward and Jamie Boudreau’s take on this popular drink.

Lime wedgeuntitled-0220June 04, 2013

Kosher salt (optional)

2 ounces blanco tequila

1 ounce fresh grapefruit juice

3/4 ounce fresh lime juice

1/2 ounce Simple Syrup

1 ounce chilled club soda

1 rosemary spring + 1 for garnish

Moisten with outer rim of a highball or Collins’ glass with a lime wedge and lightly coat with Kosher salt.

Muddle a rosemary sprig in the cocktail shaker. Add ice. Add the tequila, grapefruit juice, lime juice, and simple syrup and shake well.

Strain into the glass, stir in the club soda and garnish with the additional rosemary sprig.


I love this drink for its refreshing, herbal qualities. The Aha Toro blanco tequila I use also has a great “earthy” taste that compliments the herbal nature of rosemary.

Another way to infuse the rosemary flavour into the drink is to add it to add two rosemary sprigs to freshly made simple syrup and refrigerating it overnight. I didn’t want to bother with all that, so I simply muddled it in.


3 responses to “A Cocktail-a-Day #2: Paloma

  1. Travis June 5, 2013 at 11:56

    Awesome! I tried something extremely similar last year but w/o salt and using the infused simple syrup. I love the way the rosemary/grapefruit/tequila all come together.

    Also, being in the field just means you will need to get more creative and/or lower your standards of how fancy the cocktail needs to be 🙂

    • Kiran Somanchi June 5, 2013 at 22:50

      Yeah man, this is quickly turning into my favourite summer drink. I think it would be great alternative to mimosas/Bloody Mary’s for brunch, esp. with eggs. I love eggs with Rosemary sprinkled on top, so I think this would fit in well.

      As for the field, yeah, maybe it will be a post on something cocktail related, as all camps have a strict No Alcohol policy!

      Or maybe get you to post something! ;P

  2. Pingback: A Cocktail-a-Day #8: Cilantro Cooler | This Sh*t's Delicious

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