Australian Paloma
The paloma, often translated as ‘the dove’ in Spanish, is widely recognised as one of Mexico’s most popular drinks. With modern refinements that remain classy to the original simplicity of the drink - the Australian paloma cocktail focuses on clean construction and a lighter texture, incorporating local and organic elements. Its popularity grew through word of mouth and local bars, eventually passing to international shores, where it has witnessed continued reinvention. Regionally influenced by local garnish techniques to create an aesthetic presentation, the spin prioritises flexibility in structure and consistency in the making without additional flavours or syrup-based modifiers.
Ingredients
Serves1- Check off ingredients
- 15mL tequila
- 7mL fresh pink grapefruit juice
- 5mL fresh lime juice
- 5mL sugar syrup
- 60mL soda water
- for rim Sea salt
- for garnish Grapefruit slice
- Ice cubes
Method
- Step 1
Prepare a highball glass by lightly rimming it with sea salt.
- Step 2
In a cocktail shaker filled with ice, add the tequila along with the grapefruit juice, lime juice and sugar syrup.
- Step 3
Shake gently and strain the mixture into the glass filled with ice cubes.
- Step 4
Top up with soda water and garnish with a grapefruit slice placed on the rim.
Tips & Suggestions
Preparation Tip 1
To ensure maximum carbonation, always store the soda water in the refrigerator and avoid opening it until ready to serve the cocktail.
Serving Tip 1
Add a single large ice spear instead of multiple cubes to keep the drink chilled and minimise excessive dilution.
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Frequently Asked Questions
Should the Australian paloma cocktail be a specific colour?
Can the salt rim be customised for the Australian paloma cocktail?
Can citrus variations like blood orange be used in Australian paloma cocktails?
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