Yash Lakhan
May 15, 2025
Brunch continues to evolve into slower-paced meals, in which the paloma fits effortlessly, pairing well with all kinds of flavour profiles. Originally made with tequila and grapefruit soda, the drink now appears in formats that reflect a casual approach—lighter pours, alternative bases like mezcal or white rum and mixers that lean toward natural citrus or tonic blends.
The salinity along with smoked depth of the salmon as well as rich acidity from sour cream complement the cocktail’s grapefruit foundation, keeping both profiles distinct.
The spicy sweetness of this texturally versatile preparation requires a beverage with acidity and bitterness; and the paloma delivers by resetting the palate without blunting dominant seasonings in the hash.
Creamy, rich avocado and pungent pickled shallots complement the citrus and soda foundation of the drink, enabling both features to coexist without causing palate fatigue.
The richness of slow-cooked confit is elevated further by the paloma that breaks through fatty mouthfeels and accomplishes balance without disrupting the savoury-sweet cadence.
Freshness and texture mirror grapefruit notes of the cocktail, creating a crisp overlap that reinforces similar profiles and pacing throughout the combination.
Soft, slightly undercooked eggs and umami-loaded roe require a drink that has plenty of carbonation and acidity to cut through its full-bodied taste - best enjoyed with a slice of hot, buttered sourdough. *Drink Responsibly. This communication is for audiences above the age of 25.