Smoked Salt Paloma
Smoked Salt Paloma
It's the start of citrus season, and using Smoked Salt I've adapted one of my favorite warm-weather cocktails into a tasty autumn sipper. Included is an option for those that don't drink, and a couple ideas to take it in spicy new directions.
3 ounces of fresh red grapefruit juice
1/2 ounce of fresh lemon juice
1 1/2 ounces of blanco tequila
Simple syrup (optional)
1 dash of Angostura bitters
Lemon or lime wheel for garnish
Add the Smoked Salt N8, grapefruit juice, lemon juice and tequila to a cocktail shaker filled with ice and shake until cold. Strain into a tumbler 2/3 full of crushed or cubed ice and adjust sweetness to your taste with simple syrup.
Optionally, add seltzer for a longer and more refreshing drink. Garnish with a dash of Angostura bitters and a lime or lemon slice, and serve with a straw.
Variations & Ideas
• Alcohol free: For the tequila substitute 1 1/2 ounces of ice-cold water, a few small slices of jalapeño pepper, and a pinch of salt.
• Batching for a party? This cocktail can be easily batched in a pitcher. First multiply all ingredients by 8 (you'll want 1/2 tsp of Smoked Salt and 1 tsp Angostura total). Mix all the liquid ingredients plus the smoked salt together, then add to a pitcher filled with ice and slices of citrus. Serve seltzer on the side for people who want to make a longer drink, along with a bottle of simple syrup (or Spiced Simple Syrup), for those who prefer it sweeter.
• Smoke fan? Try substituting joven mezcal for the tequila (Amaras Verde Momento or Banhez Espadin/Barril are both great choices here), then garnish with an orange slice dusted with Smoked Cinnamon N18.
• The syrup from my Hibiscus Margarita is a great substitute for or addition to the lemon juice and sweetener.
Food images and recipe © Christian Leue.
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