Smokey Paloma
Moisten the outer rim of a highball glass with a lime wedge and coat with smoked sea salt (I add chili lime rub from Williams-Sonoma to my rimming salt). Fill half the glass with ice or use an ice ball. Fill a cocktail shaker with ice, then add the tequila, Ancho Reyes, grapefruit juice, and simple syrup. Shake well. Strain into the glass, stir in the soda (I use Topo Chico carbonated mineral water), and garnish with a lime.
Moira brought me to this contrivance.
- Very solid. Spicy as all get out
- Perfect Dark — Blended rum, Oloroso sherry, Pimento bitters, Ginger beer, Ginger syrup, Lime juice, Demerara syrup
- Verdita Fizz — Ancho Reyes Verde chile liqueur, Blanco tequila, Soda water, Lime juice, Pineapple syrup, Egg white, Cream
- Grow A Pear — Reposado Tequila, Pear liqueur, Bitters, Ginger beer, Lime juice
- A Monkey In Winter — Scotch, Amaro Montenegro, Crème de Cacao, Allspice Dram, Ginger beer, Lemon juice, Maple syrup
- Re-Animator — Martinique Rum, Demerara Rum, Herbal liqueur, Bitters, Ginger beer, Demerara syrup, Lime juice, Nutmeg, Hot sauce
We made this with 1/2 the simple syrup (to our taste) and omitted the soda because we wanted the Ancho Reyes to come through. Filling the glass with ice while one makes the drink dilutes it nicely. Didn't have the shrub so we muddled a fresh Serrano chile pepper from the garden. Smoked sea salt and lime added depth without being overwhelming.. We enjoyed.
