The Paloma is a simple mix many should become more familiar
with. It’s simply Tequila, Lime, Salt, and Grapefruit Soda.
Palomas are more commonly consumed in Mexico than the
iconic Margarita. Its simplicity and balance of
ingredients make it easy to understand why. Our
Paloma Cuvee takes inspiration from the classic
preparation. We named it such since we batch our
blend of ingredients to create the perfect “fancy”
version and not to mention it’s bottled in Champagne
splits, so the name seemed fitting. In its truest form
it’s an easy-going, refreshing drink and like all other
fine cocktails, greater than the sum of its parts. However,
as this drink has grown in popularity north of the border,
the variations have only increased. A lot of bartenders
and consumers are fans of going fresh whenever possible.
Many started subbing in fresh grapefruit juice and Soda
which misses a little something that you get from just
cracking open a Squirt or Jarritos Toronja. For one, it
lacks some of the candied grapefruit notes and an obvious
second, the simplicity and lack of fuss.
When multiple French liqueur producers like Combier,
Giffard, and others started to make their
Pamplemousse Rose (or Pink Grapefruit in English)
liqueurs available, I went through several bottles
of the stuff just testing its limits in different
drinks, coming to the conclusion this may be the
new St. Germain, or as it has become known as “Bartender’s Ketchup.”
Never before have I given much thought to needing a
grapefruit liqueur in the first place, making it
that much more of a surprise. This liqueur varies
between brands but ultimately they highlight the
tangy, bittersweet, vibrant flavor of grapefruit.
Of course, I eventually ended up attempting the
fresh route on the Paloma with this new discovery
of a liqueur and I loved the results. I was able
to create something that was true to being a
Paloma yet made higher quality ingredients shine.
Our decision to bottle the Paloma other than being
trendy was to put the simplicity back in to the Paloma.
There are a lot of cocktail trends, many of them come
and go, but ultimately they should never be applied
if they don’t make the end result better or at least
add to the experience. Along with the simplicity of
the Paloma, I think it is one drink that can be sipped
from the bottle like a beer, bringing a new experience
to a highball where their sole intent is to be served
over ice to allow the flavors to mold through keeping
a constant chill and dilution. With all this said,
Pamplemousse Rose is worthy in many cocktails I
suggest giving it a go and the fact that the Paloma
is practically a cousin of the Margarita, this drink
should be a must try for many.
-Evan (February 2014)
Build in ice filled high ball glass, stir to mix and drop in lime shell.
Our Paloma Cuvee is a blend of Reposado Tequila, Combier Pamplemousse Rose,
Fresh Grapefruit and Lime Juice and Fleur de Sel that we carbonate and
then add to Sparkling Mineral Water and then bottle.