Piquant Paloma

1 12 oz Tequila, Milagro Silver
14 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
12 oz Lime juice
12 oz Simple syrup
4 ds Chipotle pepper sauce, Tabasco
3 ds Grapefruit bitters, Fee Brothers
4 oz Grapefruit soda
1 sli Peach
Add all ingredients except soda & bitters to an ice filled cocktail shaker--minimally shake to combine; strain and pour into an ice filled Collins glass. Add soda and give a quick stir, top with bitters, and garnish with a peach slice
*Cholula chipotle can be used
This is a more involved and lightly spiced version of that great summer cooler classic. The St Germain and seasonal fruit add some really great freshness to the drink.
2011 Kindred Cocktails
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1 Comment

Zachary Pearson's picture

I curated this - check the

I curated this - check the cited link. Camper English has done some work (and called in David Wondrich and David Suro for backup) on the history of the Paloma. Basically, the argument is that while Squirt was introduced into Mexico in the 50's and was probably immediately used to make a highball with Tequila, a Paloma written recipe is much more recent - maybe the mid 90's/early 2000s. Thanks,  Zachary