Happy Cinco de Mayo (a day early)! I'm dreaming of an icy, salt rimmed margarita right now, and it's not even 3pm -- I get a little excited sometimes (often times) about the combo of fun holidays and great food + drink. In the spirit of all things Mexican, I'm gearing up for a cocktail or two tomorrow -- obviously made with all-natural, fresh ingredients, none of those syrupy, sugar-bomb mixes...come on, this healthful indulgence at its finest. As tasty as a margarita on the rocks is on, I've got my heart set on a well-crafted Paloma, a genius creation of tequila, lime juice, fresh-squeezed grapefruit juice, club soda for some fizz and bubbles and a salted rim. Mayahuel, a super-cool spot in the East Village devoted strictly to tequila drinks rocks out an incredible take on the Paloma by using jalapeno-infused tequila. Deliciousness with a kick...and I'm in love. If you can't get your hands on jalapenos, here's a quick recipe for a basic Paloma cocktail, tried and true. Happy sipping!
2 oz silver tequila (like Herradura Blanco or)
1/2 oz fresh lime juice (about 1/2 lime)
2 oz fresh-squeezed grapefruit juice
dash of agave nectar, about 1 teaspoon
club soda
salt for coating the rim
Place tequila, juices and agave nectar in an ice-filled cocktail shaker and shake well. Pour over ice in a 10 ounce Collins glass (tall and thin) that's rimmed with salt. Top with club soda and garnish with a slice of lime.
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