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Why is it working
- Grapefruit provides soft, floral notes with perfectly balanced bitterness.
- Use a good mezcalo to add a delicious salty quality and a herbal layer to the drink.
- A little salt helps the fried agave smoke glow.
If I could buy a bottle of booze for you, it's a good glass jersey. And if I were a bit of a boss and tell you what to do with the gift, then he is sure to drink straight. The mezcal is a ghost that does not need mixing: delicious, smoky and oily like Scottish, yet shiny and herbal as the best tequila. But once you got the stuff after turning on this Salt-Sad profile, I would say to hurry and make this drink.
There is nothing wrong with the standard Paloma– Tequila works great next to lime (duh) and sweet-cake grapefruit soda and worth trying This updated version is fresh, grapefruit cordialalso. However, the new favorite use of agave alcoholic beverages is in this frozen drink, which is shiny and cake like a margarita, but not too sweet. The soft, floral side of the fresh grapefruit juice occurs with perfectly balanced bitterness. The mezcal is what really makes it great, giving a delicious salty quality and herbal layer, almost like oregano leaves in good olive oil. You may think of mezcal smoky, but the smoke from fried agav is just a whisper in this drink, allowing it to shine with a little salt. Missing if it disappears, but it does not exceed the fresh side of the cocktail.
In his kind cookbook Small victoriesJulia Turshen shares the recipe for Paloma Slushies, which has launched my obsession and led this drink. The Turshen version begins with fresh grapefruit and tequila, which is wandered with kosher salt, honey and ice. Instead of the limes -a CyrusesAt the same time, it cuts off its peel from all lime and the remaining fruit is overthrown throughout the blender. This means that you get more juice from each fruit, but there is a little variation that makes it nervous. Some lime big! A little! Some are strangely dry; Some people pop up with the juice. Rather, I know exactly how much you go, even if it means an extra measurement step.
In addition to replacing the tequila with Mezcal, I made another adjustment. I like to limit the last-minute disorders as much as possible, so I prefer to make the ingredients in a sparkling container I use Mason Jars, but even a freezer-safety zipper bag works by placing it carefully and putting the mixture into the freezer. This not only cuts off the preparation after the guests arrive, but also gives the booze-and-juice mixture to cool down. A couple of hours is okay; Four better; Up to 10 great. There is enough alcohol and sugar to prevent solids from freezing. Mixed with ice, the cooled paloma is frosty for a while, which is nice on a hot summer day.
Now, if I could only buy a swimming pool for you …
April 2016
If you love margaritas you will love this refreshing frozen cocktail
Cooking method
(Keep on the screen awake)
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4 ounce (120 ml) fresh juice -from 1-2 whole pink grapefruits
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1 1/2 ounce (45 ml) fresh juice -from 2 whole lime
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1 ounce (30 ml) honey
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4 ounce (120 ml) mescal
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1/4 teaspoon (1 g) kosher salt
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2 cup ice (14 standard cube)
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Lime wheelhalf crossed, garnish (optional)
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Add grapefruit juice, lime juice, honey, mezcalo and salt to a ledient container. Shake or mix to mix; Make sure all the honey will dissolve. Place in the freezer for at least 4 and 10 hours.
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When you are ready to serve, add a mezcal mixture and ice to the blender. Mix the uniform and pour into 2 glasses. Decorate each glass with half a lime wheel if necessary and serve it immediately.
Special equipment
Mixer