DL's Drink of the Summer: The Paloma [by David Lehman]

 

Each summer I specialize in a new cocktail.

One summer (2001) it was Bellinis with fresh white peach puree

More than one summer it was daiquiris  with fresh squeezed lime juice, quick-melting sugar, and rum

Two years ago: the champagne cocktail (Konstantin Frank's best methode champenoise, sugar cube, and bitters) was how we celebrated the advent of evening.

Last year I perfected my version of a Negroni: good gin, Cynar (instead of Campari), Byrrh (instead of sweet vermouth), lemon juice, served with lots of ice in a Collins glass, topped off with club soda.

This year I have been making Palomas for Stacey.

I owe the idea to Virginia Valenzuela, who, at dinner with Terrance Hayes at Cafe Loup in March, proposed the drink (tequila and grapefruit soda) when Terrance said tequila is the only liquor that doesn't give him a hangover.

In May Stacey had a similar drink at the Gotham, with coconut -and-hot-pepper infused tequila and a splash of Cointreau.

Now Stacey is trying to replicate the infusion, while I am content mixing
1-2 shot(s) Espolon blanco tequila 
splash of Cointreau
splash of Giffard pamplemouse liqueur
the juice of half a lime,
a lot of ice.
Shake vigorously.
Add San Pellegrino grapefruit soda.
(Nellie and Joe's Key Lime juice may be substituted for fresh lime in absence of same.)

If too sweet, substitute club soda for grapefruit soda.

I make winter drinks, too, such as Rusty Nails (scotch and Drambuie) and Kilt Martinis (Koval gin, drops of Dolon vermouth, stirred well in ice, with a spritz of Laphroaig scotch floating on top).

Cheers!

-- David Lehman

Comments

[Terence Winch]

Sounds tasty. But remember: never give pamplemousse to your pamplemouse.