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.
PUNCH | Brooklyn
- 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
- Add all ingredients, except soda water and sage leaves, to a shaking tin.
- Add ice, and shake until chilled.
- Strain over ice into a Collins glass.
- Top with soda and garnish with a sprig of fresh sage.
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.