The Magic of the Moment.

Cocktail Talk: Not Playing Second Fiddle

Published on July 21st, 2017

By: John Rudy Vice President of Catering, Food For Thought

When the average American thinks of Mexican cocktails the margarita is likely the first drink to come to mind. No longer cowering in the shadow of this cocktail legend the real treasured drink of Mexico, La Paloma, no longer sits idle.

Traditionally served on the rocks with tequila, fresh lime juice and grapefruit-flavored soda, like Jarritos, the cocktail is often made with Fresca or Squirt here in the states.

Grapefruit being one of the great exports of the US, whose quality we extol, the Paloma should (I think!) play a more prominent role in cocktail menus everywhere. With more and more establishments emphasizing fresh ingredients the inclusion of this cocktail should be a no-brainer.

Photo: La Paloma cocktail garnished with a grapefruit wedge

There are a lot of recipes out their combining orange, lime and grapefruit juices. Some use lime juice and grapefruit soda. All great. I thought it silly to provide any of those instead I provide the cocktail taken to the next level. With mezcal of course. The Palomaesque …..Oh, yeah…. You’re probably wondering what Cocchi Americano is if you read the recipe. It’s lovely Italian aperitif that takes its name from the Cinchona bark, the original source of quinine. It’s a natural here with a slightly bitter citrus bite.

 

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