“Boozy Fridays present La Paloma cocktail”
Paloma is Spanish for “dove”……….there is not an obvious connection between the bird and the drink except the fact that certain species of pigeons, including the ‘paloma’ varieties can damage agave plantations because of their highly corrosive droppings. Thomas Estes, tequila expert, notes that the word “paloma” is sometimes crudely used to refer to the female nether-region , in Mexico!
In most Western world, we drink tequila in Margaritas or as some kind of ritualistic shot (salt and lemon or slammer). In Mexico, however, by far the most popular way to drink tequila is in this fine drink. Sweetness, acidity, bitterness and salt come together in a chorus of refreshing goodness, which in the heat and humidity of a Mexican rainy season is very much called for.
Typically, the drink is made with tequila, fresh lime grapefruit soda and salt (optional). Sadly, the inventor remains a mystery. Some accredit it to Don Javier , proprietor of the famous La Capilla (The Chapel) in the town of Tequila. But this seems unlikely , since The Don is famed for the invention of a less popular (but just as good) drink called Batanga, which is made using tequila , lime , cola and salt.
Taken from :(2013), “The Curious Bartender” Tristan Stephenson, New York
La Paloma cocktail recipe from “Death and Co”, Kaplan -Fauchald- Day
with a small touch from The Bar Institute
Salt to rim the glass
– Juice of ½ lime
– 60ml Tequila Blanco
– 15ml Grapefruit juice
-15ml Sugar syrup
– 3 Cents Pink Grapefruit Soda to top up
Ice : cube
Garnish: Pink grapefruit wedge
**Cheers to a Weekend Cocktail**
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