Who’s ready for a little Cinco De Mayo aftershock? This year we deserve to celebrate twice.
La Paloma
This week we honor the blending of cultures between our United States and our Tequila loving southern neighbors in Mexico. “La Paloma” is the national drink of Mexico. I think it’s even printed on the Peso…but don’t look too closely. Originally it was made with Tequila (from Mexico of course) and Squirt (American soda under Coca-Cola’s Brand). Today however, we are gonna jazz it up a bit…I mean, we’ve got plenty of time, right? So, pop on that sombrero, gather your supplies, and get ready to make the best pre-siesta refreshment there is…” La Paloma”
Instructions, tips & tricks are written out below. I've also linked a video from the OHB Craft Cocktails Instagram page, in case you would like to see the cocktail making in action:
https://www.instagram.com/tv/B_qIzHRpgja/?utm_source=ig_web_copy_link
Comment below and let me know what you think. And, be sure to share your cocktails & the creative solutions y'all came up with.
Ingredients
1) Tequila
I like Blanco tequila here but feel free to use a Reposado if you like. As long as it’s 100% agave ;). I’m using El Jimador. Altos is a nice affordable Blanco as well. Listen, if you’ve got a bottle of something called “gold” instead of “tequila” that is actually mixto (mixto is a fancy way of saying rot gut, and a sure-fire path to a hangover). Let’s save that for the next time those in-laws invite themselves over to your BBQ.
2) Grapefruit/Lime Oleo Saccharum
This one is an old secret ingredient in traditional punch recipes. Literally just “oil sugar”. Trust me, this is worth the extra few minutes. I’ll walk you through the process later, you’ll need 4-5 Limes, 2-3 Grapefruits, 1 cup Sugar, and a 1/2 teaspoon of salt. Hint: The finer the sugar the faster this process will be.
3) Soda (sparkling mineral water)
Feel free to use your favorite here as well. My favorite is Topo Chico. If you’re lucky enough to find Grapefruit or Lime Topo Chico, then grab a few of those. Topo Chico has great carbonation levels and holds its carbonation better than most (and, aptly, it is has been made in Mexico since eighteendickety)
4) Ice
As always, I list this because it is as important as any other ingredient. I won't bore you with the nerdy science but try to keep your ice fresh. In other words, don't let it sit in a bowl on the counter for a long time before use, and if possible, avoid that clump of really frosty ice that has been in the tray since August.
5) Garnish
Traditional garnish here is a wedge of lime. I skip this since we are incorporating the lime juice in the Oleo Saccharum. Instead, let’s try something more sophisticated (and in my opinion, just more practical. Does anyone else hate that lime wedge on the side of a glass? For me it always falls off. Especially when I am at a party, if someone hands me a drink with a lime wedge on it, 2 minutes into the first song or story I tell, that wedge falls to the floor and shoots directly under the sofa. There are countless lime wedges hiding under sofas all across this land. I am telling you, there are probably more lost lime wedges under sofas than socks in the dryer. Ok, that is a blatant exaggeration, nothing can compete with the dryer and it’s ability to send all those forgotten left-socks to Narnia, but you get what I am saying.) a grapefruit peel…or if you forgot to save a few before making your Oleo…a lime peel will do.
Tools/Techniques
Cocktail Shaker Tins
These can be purchased easily online but, in a pinch, you can use just about anything as long as it has a secure lid. (Listen, I know you’re looking at those antique Russian Nesting Dolls that have been passed down from your Great Grandmother and thinking” It’s hollow, it should work”, but trust me from experience, it won’t hold up.)
Jigger
Arguably the most important tool in your arsenal. I love Leopold jiggers (used in video) or Japanese jiggers with multiple measurements inside. Trust me, the key to great drinks is accuracy and consistency. There is nothing worse than making the best drink you have ever tasted, then trying the second one and it disappoints. Cocktails (much like baking) are all about chemistry, so consistent measurements really make a difference. If you still don’t have a jigger, you can use tablespoons, teaspoons, or any other measuring cups, just google whatever conversions you need (or if you are like me, reference the old sticky note inside your cabinet door) it's super easy.
Strainer
A proper strainer is deceptively effective. The spring on the Hawthorne style strainer is highly effective at trapping ice shards and juice pulp. The tighter the spring coils the better. You can also just pour through a fine sieve, spaghetti strainer, or whatever you have.
Serving glass
Highball, Collins, Double Old Fashioned...Red Solo Cup…or if you are about to Zoom with your boss, maybe that large coffee mug with a witty phrase on it ;)
Ok, let’s make some drinks!
We begin with Grapefruit/Lime Oleo Saccharum. Go ahead and peel 2 grapefruits and 4 limes. Try to avoid peeling too deep and getting a lot of pith. A little is ok but too much will make them bitter (like your son was after you used his transformers thermos as a shaker for last week’s cocktail). In a large container or mixing bowl add the peels to 1 cup of sugar and 1/2 teaspoon of salt. We are going to muddle this so using a rounded bowl could be tricky. I use a Tupperware container with straight sides and a flat bottom (Hmm. Straight sides and flat bottom…anybody else just have a flashback of Jordache Jeans? No? Don’t know what those are? Did you just call me old?) If you don’t have a muddler try using a large wooden spoon. If nothing else just stir the mixture up until it becomes kinda slushy. Hint: just muddle/toss for a couple of minutes at a time between episodes of Tiger King.
Spoiler Alert: It should be ready by the time he runs for office.
Now, let’s juice the fruit you just peeled. Cutting the Grapefruit into eighths will make it a bit easier. You should end up with about 8oz of Grapefruit juice and 4oz of lime juice for a total of 12oz… (same size as a can of beer. Hmm, probably could have saved yourself a lot of time if you just cracked a beer. Don’t even think about it! That was a test. You would totally regret not trying this Paloma, I promise) Save any extra juice for personal tweaks to taste. Add the 12 ounces of juice to the peels/sugar/salt slushy and stir until fully dissolved. Now strain the whole thing through a fine-mesh strainer if you have one. Make sure to squeeze those peels to get all the juice and oil out of them. Here’s a great use for that leftover cheesecloth from arts and craft day that turned into “Wine-down Wednesday”.
Ok, the hard part is over, now let’s build “La Paloma”!
Combine ingredients in the smaller metal shaker tin:
2oz Tequila
1.5oz GF/Lime Oleo Saccharum
Fill with ice
Now the fun part, shake it—sh, sh, sh shake it like a polaroid picture! (Yes, I know I just aged myself again by referencing both an old photo technology and the fabulous club hit by Outkast from 17 years ago but did you know that Polaroid provided guidance that you were never actually supposed to shake it? Interesting. Should I be offended that it was someone on a dance floor in a club who told me that? ...anyhoo…) If you are using shaker tins for the first time: place the larger tin over the smaller tin, aligning one side so it’s flush. Now to lock them together. Smack them tight and shake vigorously for 6-8 seconds. Once the tin becomes fully frosted, you’re done. To release, using the heel of your hand, smack the tin just off to the side of where the two meet. Remove the small tin, leaving the cocktail inside the larger tin.
Add 2 oz of Topo Chico or soda of your choice. Now roll (pour) the whole thing into the other tin to mix in the soda (just one mixing pour to blend it, don’t shake it with the soda or you will spray your drink everywhere. Ever drop a Mentos into a soda? Yeah, it would be like that). Time to strain and serve. I am sure this one is self-explanatory (but I am going to explain anyway. I mean, who says “self-explanatory”, and then does not immediately follow that up with a long oxymoronic explanation). Pour your delicious concoction from your shaker through as fine a strainer as you can into your cup. Try to give the tin a little shake to get all the cocktail off the ice.
Most cocktails with carbonation do well over ice in a Collins or Highball glass. I don’t mind using a double old-fashioned glass or lowball. The larger the ice, the slower the dilution rate.
As I said earlier, for garnish I like to use a grapefruit peel. It really compliments the brightness of that oil sugar we worked so hard on.
Okay, your work is done. Whew! Time to enjoy that delicious Paloma before embarking on your siesta. Feel free to experiment and adjust these recipes and techniques to your liking, but if you come up with a cool version you gotta share. Remember there is no point in drinking something that is not tailored perfectly for you. You deserve it.
CHEERS, uhh I mean, Salud! 😊
Blog post created and submitted by:
Jason Drumwright
Co-Founder
One Handed Bartender
404-850-2900
@onehandedbartender