In a neighborhood full of sports bars, Kenwood Tavern stands out for its considered cocktails, jazzy soundtrack and $5 vinyl for sale in the back. The menu is thoughtfully designed (with glassware indicated for each drink) and rotates often, but a fruit-based sour is generally always available. “We love taking classics and making them into sours,” says Matthew Steinberg, who owns the bar with his wife, Molly. This version makes us wonder why all Palomas aren’t topped with egg white, the soft texture creating a counterbalance to the sharp notes of grapefruit, lime and reposado tequila. An edible flower is perched atop the egg white foam, the ideal finishing touch to this refreshing remix.
Paloma Sour
Matthew Steinberg | Baltimore
Ingredients
Serving: 1
- 2 ounces reposado tequila
- 1 ounce lime juice
- 3/4 ounce Monin ruby red grapefruit syrup
- 1 egg white
- 2 drops saline solution (4:1 ratio, water to Morton’s salt)
Garnish: edible viola flower
Directions
- Combine all ingredients in a cocktail shaker and dry-shake (without ice).
- Add ice, then shake again.
- Strain into a highball glass and garnish with an edible flower.