Garden Paloma

Meaghan Dorman, Raines Law Room, Dear Irving & The Bennett | NYC

At Raines Law Room, Dear Irving and The Bennett in New York, Meaghan Dorman says her menus walk a line of “approachability and challenging,” offering refreshing, easy drinks like Tom Collins riffs alongside boozy Scotch cocktails for the one-percent who want them. The Garden Paloma is her answer to those looking for a tequila-based drink with some heat—all elevated with a dash of celery bitters.

Serving: 1

  • 2 ounces tequila
  • 1 ounce grapefruit juice
  • 3/4 ounce jalapeño-agave syrup (see Editor's Note)
  • 1/2 ounce lime juice
  • 1 dash Bitter Truth Celery bitters

Garnish: Lime wedge

  1. Shake all ingredients and strain into Collins glass.
  2. Top with seltzer and a pinch of salt.
  3. Garnish with a lime wedge.
Editor's Note

Jalapeño-Agave Syrup
6 jalapeños, sliced in half
16 ounces hot water
16 ounces agave nectar

Add hot water to jalapeños and let steep for 2-3 minutes. Add agave nectar and stir to combine into thinner syrup. Strain out jalapeños.