Yes, spritzes (Hugo!) and espresso martinis are still hotter than the August sun these days. But you may have also noticed: the Paloma? She’s turning heads, too.
At its core, the Paloma is the simple mix of tequila (pick your fave, just make sure it’s 100% Blue Weber agave and never, ever mixto), grapefruit soda and a squirt of fresh lime. That’s it. And honestly, if you don’t have the lime, skip it without fret. It’s really most about the tequila and grapefruit soda situation.
But many bartenders, being the creative, recipe-driven types they are, like to play around with the classics, reverse-engineering and deconstructing the pieces like a master mechanic with the motor of an engine. At Solé East’s on-site restaurant, Backyard, there’s a dynamite version of this warm-weather quencher, swapping out the grapefruit soda for fresh grapefruit and lime juices along with agave syrup (naturally!). The fizz comes in the form of good ol’ club soda.
Mix up a couple (or a pitcher — it’s the kind of drink that expands and contracts at will, but definitely disappears muy rápido) this weekend in your own backyard and sip slowly; we don’t need to rush lovely July out the door. August is coming quickly enough…
Backyard’s El Cielo Paloma
Ingredients
- 1 tbsp piment d'espelette
- 2 oz Patron "El Cielo" tequila
- 3/4 oz agave syrup
- 1 oz fresh lime juice
- 3/4 oz fresh grapefruit juice
- splash of club soda
- 1 grapefruit wedge
Directions
- Sprinkle the piment d'espelette on a saucer or small plate. Wet the edge of a double rocks glass and carefully dip the edges in the spice, coating the rim all around. Fill the glass with ice. Pour in the tequila, agave, lime juice and grapefruit juice. Give it a little stir. Top with club soda and garnish with the grapefruit wedge. Cheers!
