The Paloma by Pablo Moix



This post comes as we were finishing the festivities at the Boot’s household for Cinco De Mayo. My friend Pablo Moix (based out of Los Angeles at the famous Black Market Liquor Bar) came up with this Paloma recipe which is out of this world. Credit to the original blog posting is below but here goes.

2 ounces anejo tequila
3/4 ounce freshly squeezed Ruby Red grapefruit juice
1/2 ounce fresh squeezed lime
1 teaspoon of superfine/baker’s sugar
1 ½ ounces tonic water

1) Add first four ingredients to a shaker and dry shake (without ice) for 3 seconds just to mix up the ingredients. The superfine sugar won’t take that long to dissolve.
2) Pour into a Collins glass.
3) Top with tonic water and add ice. Pablo fills the glass with ice cubes so that dilution is slow, but tops off the glass with crushed ice for presentation. At home, ice cubes will work just fine.

I was hesitant to use such a fine tequila as Ocho Anejo in a cocktail as I enjoy it so much by itself, but I have to say that Pablo hit the nail on the head with this one.


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