Sunday, February 22, 2009

La Paloma

Another beverage perfect for a warm summer day, the Paloma is what I like to think of as a Mexican answer to the gin and tonic - more sweet, sure, but tart with an underlying bitterness.

A Paloma is easy to make from readily available ingredients and combines a few of my favorites: a good blanco tequila some grapefruit soda and lime. If you have any interest in these raw ingredients and have not yet enjoyed a Paloma, you'll be wondering how you could have been missing it for so long.

As far as the tequila goes, what you're looking for is a nice crisp citrusy style. For this, I'm thinking Patron, Partida or Don Eduardo, although since the tequila will be largely overwhelmed by the grapefruit soda, any decent quality stuff should do (e.g. Sauza Hornitos should be ok although it's not my sipping tequila of choice). I do highly encourage the exclusive use of 100% agave tequila.

As for the grapefruit soda, several posts suggest that Squirt is the "authentic" mixer of choice in Mexico. Squirt is a good choice and readily available, Villa Italia (Italian grapefruit soda @ Trader Joes) is excellent with more of the bitter grapefruit peel character that I like. I can also recommend Ting, a Jamaican grapefruit soda, based on a recent tasting.

La Paloma
2 oz. blanco Tequila (100% agave please)
6 oz. grapefruit soda
lime wedges
Squeeze a lime wedge into a highball glass filled with ice cubes. Add the tequila and top with grapefruit soda. Stir and garnish with an additional lime wedge.

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