Serious Eats: Recipes
Time for a Drink: The Paloma
Let's get this weekend started right. Here's a cocktail to kick things off. Need more than one? Here you go. Cheers!
If you were to take a pop quiz on mixed drinks, the average cocktail enthusiast would be able to rattle off at least a half-dozen gin libations; ditto for rum, and quite possibly for whiskey.
Tequila? Not so much. Go ahead and take a point for the Margarita—that's an easy one; and then there's the Tequila Sunrise, with its aura of floral shirts and Jimmy Buffett. Dedicated mixologists may cite the cassis-laden goodness of the Diablo, while others may guiltily offer up a Freddie Fudpucker or a Long Island Iced Tea. It's OK; we've all been there at one time.
To this small list, add a delightful contribution to the summer-satisfaction arsenal: the Paloma. Commonly found in regions where tequila is produced as well as consumed, the Paloma seems deceptively simple. In truth, this drink manages to cover the bases when it comes to flavor receptors, and its lively taste and gentle effervescence make it a great seasonal refresher. You may have to hunt down one of the ingredients (depending on your proximity to the nearest bodega), but trust me--you'll find more happiness with the Paloma than with any drink named Freddie.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.