Latest news with #paloma
The Guardian
19 hours ago
- Entertainment
- The Guardian
Batch cocktails: the summer party lifesavers
What batch cocktails are best for summer parties?Ella, by emailFirst things first: stand down that cocktail shaker. When you have more than a handful of people over, you need drinks that scale up easily. And a paloma never fails to hit the hot weather happy-hour spot, says Max Venning, director of Three Sheets bars in London and co-author of Batched and Bottled Cocktails. 'It's great for a garden party, because you just whack it all in a jug and into the fridge in the morning, then all you need are iced glasses and soda water.' Combine 350ml good-quality blanco tequila ('Ocho or Volcan are my go-tos'), 250ml fresh pink grapefruit juice, 10ml tomato vinegar ('or white balsamic') and two tablespoons of caster sugar, stir until the latter dissolves, then chill. 'While you're waiting for your guests, coat half the rim of your glasses with a mix of salt, a touch of ground black pepper and a sprinkle of ground cumin: wipe half the outside rim with grapefruit, put the salt mix on a small plate and gently press the wet part of the glass into the salt, so it sticks.' When you're good to go, fill each glass with ice, fill halfway with the paloma mix, top with soda and stir gently: 'Garnish with edible flowers or a grapefruit slice.' Another party starter, says Alex Lyonness, bar manager at Luca in London, is a naked and famous, which, happily, is 'quick to batch because it's equal parts mezcal, Aperol and yellow chartreuse, and quick to build because it's 60ml of that mixed with 20ml lime juice'. Sandia Chang, meanwhile, would lean more towards a 'lighter' negroni: 'We often pre-batch a cocktail that's a cross between an americano and a white negroni, which is equal parts Lillet Blanc and Suze,' says the co-founder of Bubbleshop and Kitchen Table, who serves that mix of classic French aperitifs over ice and topped up with soda. If you're looking to bung things together a little further in advance, try a cherry americano, Venning says: 'Mix 300ml Campari, 300ml sweet vermouth and 100ml cherry cordial, and store in a clean, sealed wine bottle in the fridge.' To serve, pour 50ml of the mix over ice, top with soda water and garnish with an orange slice. Or, if you're feeling fancy, pour 30ml into a flute, top with sparkling wine and garnish with an orange twist. If you're heading out, though, perhaps to the park or beach, Venning's batch drinking concept (to be consumed in moderation, naturally) would be a 'British coastal negroni': It's lighter than the classic, and a perfect sundowner. Mix 200ml Campari ('or, for a brilliant British take on it, Forgotten's ultrasonic bitter aperitivo'), 200ml red vermouth ('I use Vault Aperitivo's Forest', staying on the British theme), 200ml gin ('Hepple, for preference'), 20ml blackcurrant cordial, 100ml water and two drops of optional orange flower water, then tip that into a Thermos with a handful of ice cubes. Of course, cocktails don't necessarily mean booze: 'When I was pregnant, Chang recalls, 'I often made delicious, flavoured iced teas to take to the park, and a particular favourite was hojicha tea infused with slices of lime, mint and a little brown sugar.' She also recommends iced green tea with honey and apple marigold. Now that's sure to keep everyone sweet. Got a culinary dilemma? Email feast@
The Guardian
20 hours ago
- Entertainment
- The Guardian
Batch cocktails: the summer party lifesavers
What batch cocktails are best for summer parties?Ella, by emailFirst things first: stand down that cocktail shaker. When you have more than a handful of people over, you need drinks that scale up easily. And a paloma never fails to hit the hot weather happy-hour spot, says Max Venning, director of Three Sheets bars in London and co-author of Batched and Bottled Cocktails. 'It's great for a garden party, because you just whack it all in a jug and into the fridge in the morning, then all you need are iced glasses and soda water.' Combine 350ml good-quality blanco tequila ('Ocho or Volcan are my go-tos'), 250ml fresh pink grapefruit juice, 10ml tomato vinegar ('or white balsamic') and two tablespoons of caster sugar, stir until the latter dissolves, then chill. 'While you're waiting for your guests, coat half the rim of your glasses with a mix of salt, a touch of ground black pepper and a sprinkle of ground cumin: wipe half the outside rim with grapefruit, put the salt mix on a small plate and gently press the wet part of the glass into the salt, so it sticks.' When you're good to go, fill each glass with ice, fill halfway with the paloma mix, top with soda and stir gently: 'Garnish with edible flowers or a grapefruit slice.' Another party starter, says Alex Lyonness, bar manager at Luca in London, is a naked and famous, which, happily, is 'quick to batch because it's equal parts mezcal, Aperol and yellow chartreuse, and quick to build because it's 60ml of that mixed with 20ml lime juice'. Sandia Chang, meanwhile, would lean more towards a 'lighter' negroni: 'We often pre-batch a cocktail that's a cross between an americano and a white negroni, which is equal parts Lillet Blanc and Suze,' says the co-founder of Bubbleshop and Kitchen Table, who serves that mix of classic French aperitifs over ice and topped up with soda. If you're looking to bung things together a little further in advance, try a cherry americano, Venning says: 'Mix 300ml Campari, 300ml sweet vermouth and 100ml cherry cordial, and store in a clean, sealed wine bottle in the fridge.' To serve, pour 50ml of the mix over ice, top with soda water and garnish with an orange slice. Or, if you're feeling fancy, pour 30ml into a flute, top with sparkling wine and garnish with an orange twist. If you're heading out, though, perhaps to the park or beach, Venning's batch drinking concept (to be consumed in moderation, naturally) would be a 'British coastal negroni': It's lighter than the classic, and a perfect sundowner. Mix 200ml Campari ('or, for a brilliant British take on it, Forgotten's ultrasonic bitter aperitivo'), 200ml red vermouth ('I use Vault Aperitivo's Forest', staying on the British theme), 200ml gin ('Hepple, for preference'), 20ml blackcurrant cordial, 100ml water and two drops of optional orange flower water, then tip that into a Thermos with a handful of ice cubes. Of course, cocktails don't necessarily mean booze: 'When I was pregnant, Chang recalls, 'I often made delicious, flavoured iced teas to take to the park, and a particular favourite was hojicha tea infused with slices of lime, mint and a little brown sugar.' She also recommends iced green tea with honey and apple marigold. Now that's sure to keep everyone sweet. Got a culinary dilemma? Email feast@
Forbes
19-05-2025
- Entertainment
- Forbes
8 Tequilas That Are Perfect For A Paloma
When it comes to the most iconic tequila cocktail, most people will immediately think of the margarita as the quintessential one. While that is true in Mexican restaurants across the U.S. and in the many Mexican resorts that cater to foreign tourists, Mexicans have a different opinion - palomas are, by far, their tequila drink of choice. Order a paloma at any bar in Mexico and chances are they'll present a highball glass with a salted rim, filled with tequila and ice topped with grapefruit soda. But as the popularity of palomas spread across the U.S., bartenders saw an opportunity to elevate the simple serve by using fresh grapefruit juice, perhaps enhanced with different liqueurs and other fruits, or substituting tequila with various Mexican distillates such as mezcal. 'The Paloma is Mexico's favorite tequila cocktail. It embodies what is Mexico is: simplicity full of flavor,' says Roberto Núñez Moreno, national brand ambassador for Patrón Tequila and a proud native of Jalisco. 'It's a reminder that you don't need to complicate things, that less is more. Freshness is always the best ingredient and Mexico is has it in abundance. Of course it had to be made with Tequila, the soul of Mexico.' Using any of these eight tequilas will respect the essence of the paloma cocktail, keeping it refreshing and tequila forward, just as it's meant to be. While a blanco tequila might be the first choice when crafting a paloma, don't overlook the more complex, sweeter finish of a reposado. "Since Patrón Reposado is only aged in barrels for 3-5 months and with the variety of barrels we use, it retains the fresh agave notes that the Silver has, but with a "little kiss" from the wood that gives it sweeter notes of orange, honey, and vanilla that play perfectly with the grapefruit," says Núñez Moreno. Distilled by Melly Barajas and her all-female staff, this reposado is a fantastic option for a paloma. Tequila La Gritona is distilled twice, then aged in reused American whiskey barrels, which they use multiple times so most of the residual oak, whiskey, and color are gone, for only six months. The idea is to soften and round out the blanco tequila without adding other notes, resulting in a spirit that showcases the herbal agave flavors instead of masking them. This is the one and only expression that Barajas and her team make, so it's done with dedication and care to offer a true artisanal product. Another female-owned tequila brand, Casa Dragones produces small-batch, high end tequilas, made from carefully selected mature blue agave, pure volcanic spring water and proprietary yeast. Developed by co-founder and CEO Bertha González Nieves, the first female Tequila Master certified by the Mexican Academy of Tequila Tasters, Casa Dragones tequilas are exceptional for sipping, but can also work in craft cocktails. In fact, González Nieves thinks Casa Dragones Blanco is ideal for a paloma. Her favorite way to enjoy this tequila is in an Old Fashioned glass, with a large ice cube and a grapefruit twist. Grapefruit, she says, is the best citrus partner for her blanco tequila as it balances the pepper and clove notes and the crisp, clean and smooth character of the spirit. If you are a fan of a spicy margarita, why not try a spicy paloma? Developed by Chris Moran, a Boston bartender, Ghost Tequila is infused with ghost peppers to impart the right amount of balanced heat without suppressing the natural flavor of the agave. It is not a flavored tequila, but one that brings a spicy sensation to a cocktail without overpowering. A reposado expression, which launched last year, would be great for your spicy paloma. Measure and pour all ingredients in a cocktail shaker. Fill the shaker with ice and shake vigorously. Strain into ice-filled glass with citrus sugar rim. Top with soda and garnish with the lime. Although LALO Tequila is relatively new in the market, it comes from a legitimate tequila pedigree. It's named after co-founder Eduardo 'Lalo' González, the grandson of Don Julio González, of Don Julio tequila fame. Now, Lalo is carrying the torch as a third-generation tequila maker. Alongside founding partner David Carballido, he sought to return tequila to its roots by making only one expression: a truly pure blanco made by Mexicans, in the traditional style enjoyed across the country. Made with just three ingredients, water, agave and Champagne yeast, without using barrels or additives, LALO Tequila embodies the best of the legendary agave spirit, setting the foundation for lighter, healthier cocktails such as the paloma. Named Spirit of the Year 2025 by The Whiskey Exchange, this tequila is lively and beautiful, with notes of dried fruit, grilled pineapple and strong expression of the rich, 100% estate-grown, mature highland agave from which it's made. This, alongside proprietary yeast and natural spring volcanic water, gives Don Fulano Blanco it's agave-forward, herbaceous flavor which shines alongside the bittersweet grapefruit. 140 years ago, the great grandfathers of Enrique Fonseca and Sergio Mendoza, the founders and present-day distillers of Don Fulano, began cultivating agave. Today, Don Fulano is one of the last family-owned tequilas that is 100% self-sufficient in agave supply, allowing them to control the quality of their tequila from farm to bottle. This tequila makes a brilliant paloma. Made by Maestra Tequilera Ana María Romero, one of the most widely respected and awarded tequila authorities in Mexico, Mijenta Tequila hails from the mineral-rich soils of the Jalisco Highlands. Romero uses a mix of traditonal methods and innovative approaches to craft a flavorful tequila with loads of cooked agave, citrus and vanilla. Its smooth character and velvety texture are not lost when mixed with the bittersweet taste of grapefruit, and the salted rim enhances the inherent minerality. A new brand in the U.S. market, Laelia Tequila is a premium tequila from Amatitán in the lowlands of Jalisco founded by Fernando Pérez Ontiveros, who comes from family of fourth generation agave growers. Crafted from fully mature, tahona-crushed Blue Weber agave and distilled in handmade copper pot stills, Laelia Blanco is fruity, elegant and earthy, with a crisp, agave-forward profile and subtle notes of white pepper and citrus. Add a light vanilla and caramel finish, thanks to 14-days of ageing in American Oak barrels, and you have a perfect complement the paloma's vibrant character.
