Paloma (Improved)

2 oz Reposado Tequila
1 oz Grapefruit syrup (see notes for recipe)
1⁄2 oz Lime juice
1 pn Salt
2 ds Grapefruit bitters
2 oz Club soda
Instructions

Shake, Collins glass with cracked ice, top off with club soda, garnish with lime slice or shell of spent lime.

Notes

Homemade grapefruit syrup recipe: 1 cup sugar, 1 cup water, zest and juice of 1 grapefruit (discard the pith and pulp), optionally add a pinch of salt and a squeeze of lemon. Bring to a boil, then take off the stove and let steep 1 hour, strain through cheesecloth and bottle. Optionally add 2 tsp vodka as a preservative. Keep in refrigerator.

History

The Paloma is traditionally made with commercially-available grapefruit soda pop. This recipe replaces soda pop with homemade grapefruit syrup and dashes of bitters.

YieldsDrink
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Altered recipe
Creator
According to Dave Stolte, the Paloma originated in Mexico, probably some time in the 1920s.
Source reference

See http://www.homebarbasics.com/la-paloma/ for history and notes about the soda pop version of the Paloma.

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Average rating
4 stars
(5 ratings)
From other users
  • make grapefruit syrup with much less sugar
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The grapefruit syrup seems to overpower the drink with sweetness. I modified the recipe: zest of one grapefruit, juice of two grapefruits, divided, 1 cup water, 1/2 cup sugar, 1 tsp citric acid. Simmer zest, 1/2 of grapefruit juice, water, citric acid and sugar for 15 minutes. Let cool, add the remainder of the grapefruit juice. Chill.

I have seen this called Grapefruit Cordial.

Paloma:  2 oz. silver tequila, 2 oz grapefruit cordial (above) 1 oz. Cointreau. Shake with ice, pour into a coup, top with Proseco or Champagne, garnish with an orange twist.

Elysium Fizz

2 oz Gin, Hendrick's
1 oz Aperol
1 oz Grapefruit juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
2 spg Mint
1 part Egg white
Instructions

Muddle bitters, simple syrup and Mint together. Add Gin, Aperol, Grapefruit Juice, Egg White and shake for 60 seconds.

Use filter and pour into ice filled glass, garnish with mint leaf.

YieldsDrink
Year
2014
Authenticity
Unknown
Creator
Ryan Rabideau
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • This was very tasty. I added more mint and could have added more.
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The problem with grapefruit juice is that it isn't bitter enough. I subbed for 1/2 ounce of ea. grapefruit and lime juice.

Sailor's Sunset

1 1⁄2 oz Dark rum
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
2 oz Ginger ale
1 sli Ginger (crystallized, as garnish)
Instructions

Shake first four ingredients with ice.
Strain over ice into a Collins, top with ginger soda and garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Punch
Source reference

http://punchdrink.com/recipes/sailors-sunset/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Hurricane (Chris Hannah)

2 oz Rum (full-bodied)
1⁄2 oz Orange juice
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Grenadine
Instructions

Shake, strain over ice into a hurricane glass, garnish with an orange slice or lime wedge.

YieldsDrink
Authenticity
Altered recipe
Creator
Chris Hannah, French 75 Bar, New Orleans, LA.
Source reference

http://imbibemagazine.blogspot.com/2014/07/drink-of-week-hurricane.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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What's He Building In There?

1 oz Bourbon
1 oz Amaro dell'Erborista
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (2:1)
1 rinse Islay Scotch, Laphroaig
Instructions

Shake, strain, rock.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://www.youtube.com/watch?v=JaLjwSpZ6Cs

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Recherché

1 oz Light rum, Flor de Caña Extra Dry
1 oz Fino sherry, Lustau Fino
3⁄4 oz Lemon juice
1⁄2 oz Falernum
1⁄4 oz Vanilla syrup
1 rinse Absinthe, Vieux Carré
Instructions

Shake, strain, up.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Turf Cocktail

1 oz Gin, Plymouth
1 oz Dry vermouth
2 ds Orange bitters (or 3)
2 ds Maraschino Liqueur (or 3)
2 ds Absinthe
Instructions

Stir, strain into a coupe, olive garnish.

Notes

So... an improved dry Martini. Yes, it's small. The Savoy has this as 1/2 Plymouth and 1/2 dry vermouth, so feel free to play with the volume. The Waldorf Astoria Bar Book (1935) has this as 2/3 Holland Gin (Genever) and 1/3 sweet vermouth, with a dash of Angostura bitters, which is weird - they didn't get it from Duffy.

YieldsDrink
Year
1888
Authenticity
Authentic recipe
Creator
Harry Johnson
Source reference

Harry Johnson's Bartender's Manual, 1934 ed. pg. 268

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
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In a few days, I'm going to consolidate the other Turf Cocktail into this one - effectively making this the canon version of the drink. Let me know if you want to save the other one - this is correct as per the Harry Johnson and Savoy books.

Thanks,

Zachary

Stormtrooper

2 1⁄2 oz Rum (Equal parts blend of Havana Club 7, Plantation 5 year and Smith&Cross)
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Ginger syrup (50/50 blend of ginger juice and sugar)
1⁄2 oz Falernum, Velvet Falernum
1 ds Bitters, Angostura
1 ds Pastis, Pernod
Instructions

Shake without ice to mix. Dump to chilled Collins glass and add crushed ice. Swizzle. Add more crushed ice to fill. Garnish with a mint sprig and a lime wheel.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Need falernum
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Slow Burn

3⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Tequila, Ocho Blanco
1⁄2 oz Luxardo Bitter
1⁄2 oz Aperol
1 oz Sweet vermouth, Carpano Punt e Mes
1 bsp Kirschwasser, Luxardo
1 pn Salt
1 twst Lemon peel
Instructions

Stir and strain over a big rock in OF glass. Add the garnish.

Notes

Delightful bitter sweet agave take on the negroni.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Moonage Daydream

1 1⁄2 oz Guatemalan rum, Zacapa
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Luxardo Fernet (Scant)
3 ds Bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 twst Orange peel
Instructions

Stir and strain over big rock on OF glass. Add the garnish.

YieldsDrink
Year
2013
Authenticity
Your original creation
Source reference

http://www.gazregan.com/101-best-new-cocktails-moonage-daydream-by-mats…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Used 1/8 oz Fernet Branca instead of Luxardo, and Carpano Antica instead of Punt e Mes. Very nice.
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A variation from emulch:

Hanky Zacapa

2 oz Guatemalan rum, Zacapa

1/2 oz Sweet vermouth, Dolin

1/2 oz Sweet vermouth, Carpano Punt e Mes

1 bsp Fernet Branca (heavy)

1 ds Bitters, Angostura

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