It doesn’t come as a surprise that Paloma is the national drink of Mexico. The refreshing notes of citrus offers a welcome respite from the sweltering heat.
It is said that barman Don Javier Delgado Corona created Paloma at his bar, La Capilla, during the 1950s. In Spanish, Paloma means “dove” and it is assumed that Corona had named the cocktail after “La Paloma”, the popular folk song from the 1860s.
While there’s a standard recipe for the Paloma, variations abound. While some of the recipes involve the addition of agave nectar, others suggest a mix of grapefruit juice and soda water, or substitute lemon-lime soda and grapefruit juice. Have you thought of adding a smoky citrus twist to this old favorite?
Instead of the traditional salt rim, a splash of bergamot liqueur and a combination of Scotch and sea salt sprayed over the glass offers a unique smoky haze with a hint of saltiness when you take a sip.
Since traditional Mexican brands, such as Jarritos can be hard to find, you can settle down with any soda from your local supermarket stores. You’ll need a highball glass and…
Stir all the ingredients in the glass and fill it to the top with ice cubes. Garnish your drink with a fresh pink grapefruit wedge and spray the whisky and salt blend on the top.
Whether you are hosting a backyard barbecue or a pool party in the summers, this drink is a great way to kick-off.
On some days all I want on getting back home post a hard day of work is a hearty bowl of stew. Then again, on some days all I want is a satisfying drink. In the recent past, I happened to experiment and mix ‘em both. The results? Well, let’s just say you can never go wrong with a spiked stew.
Cream cheese as pasta sauce? Yes, please.