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.
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.