More likely than not, this Thanksgiving will be the most normal one you’ve had in quite some time. While things got back to normal last year, there was that Omicron variant scare in the late fall. What better way to get through the stress of a big gathering than with a cocktail. It's going to be mild, so I decided to ditch the normal cranberry-based beverage, opting for a potent paloma. These can be a bit tedious to make one-by-one, so I’d suggest making a big batch in a pitcher and letting your guests pour what they want and adjusting the strength with the Pellegrino. The best part about a royal paloma is that it is strong and has just the right bit of tartness. So, as someone utters something you don’t agree with, you can just sip and make a little face and blame it on the tartness of the grapefruit and lemon juice! Hope you all have a great Thanksgiving.
Royal Paloma Cocktail
¼ cup tequila blanco
1 oz Grand Marnier
Splash of Pernod or Absinthe
1 oz freshly squeezed lemon juice
1 oz freshly squeezed grapefruit juice
2 oz Sanpellegrino Limonata (or club soda or tonic)
Crushed ice
Grapefruit and rosemary for garnish
In a large tumbler, combine the tequila, Cointreau, and Pernod, adding in the citrus juice. Add a large handful of crushed ice and stir for 20 seconds and let stand.
Meanwhile, fill a large Collins glass ⅔ full with some crushed ice. Slide a grapefruit slice down the side of the glass and pour in the chilled liquor mixture through a strainer. Top with some Limonata and club soda.
Garnish with a sprig of rosemary and serve.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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