Winter Paloma

PUNCH | Brooklyn

winter paloma cocktail

The Mexican classic, the Paloma—essentially the love child of a Greyhound and Margarita—gets dressed up in a winter coat, courtesy the addition of sage. The hardy winter herb cameos in the traditional formula by way of grapefruit-sage syrup and fresh sage leaves, turning the summer classic into the kind of cocktail that feels right at home beside the fire.


Watch bartender Sandy Heyaime execute her take on the Paloma.

Disclosure:  This post is sponsored by Hornitos. All content is original and all opinions are my own. All trademarks are the property of their respective owner.

Ingredients

Serving: 1

  • 2 parts Hornitos® Plata Tequila
  • 1 part grapefruit-sage syrup (See Editor's Note)
  • 1 part fresh lime juice
  • 3 dashes grapefruit bitters
  • 1 part soda, to top
  • 20 sage leaves (plus sprig of sage for garnish)

Garnish: sprig of sage

Directions
  1. Add all ingredients, except soda water and sage leaves, to a shaking tin.
  2. Add ice, and shake until chilled.
  3. Strain over ice into a Collins glass.
  4. Top with soda and garnish with a sprig of fresh sage.
Editor's Note

Grapefruit-Sage Syrup:
1 cup fresh grapefruit juice
1 cup sugar
20 sage leaves

In a sauce pan over low heat, add fresh grapefruit juice to sugar and sage leaves, torn into small pieces. Heat until the sugar is dissolved, about 5 minutes, and let cool. Strain out the sage leaves, bottle and refrigerate for up to 3 weeks.

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Tequila

(n.) One of Mexico’s most famous exports, tequila is made from the heart of the blue agave plants grown in Jalisco and a handful of other states, which is harvested and steam-cooked to release fermentable sugars. The juice is then extracted from the plants and fermented before being distilled. The final product must be double-stilled [...] More A-Z →