Restaurants›Amaya Modern Mexican›Amaya Paloma Recipe

Amaya Paloma Recipe

Inspired by Amaya Modern Mexican

Time6m

Serves1

Espolon Blanco, banane liqueur, ginger tamarind syrup, lemon juice, Fever Tree sparkling pink grapefruit soda

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Ingredients

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Cocktail

2 oz Espolón Blanco tequila1/2 oz Banana liqueur (e.g., banana schnapps or banana rum liqueur)3/4 oz Fresh lemon juice1/2 oz Ginger-tamarind syrup3 oz Fever-Tree Sparkling Pink Grapefruit soda1 cup Ice

Garnish

1 to taste Lemon wheel or wedge1 to taste Thin banana slice or dehydrated banana chip1 to taste Fresh ginger slice (optional)

Method

Cocktail

Shake base

Add 2 oz Espolón Blanco, 0.5 oz banana liqueur, 0.75 oz fresh lemon juice, 0.5 oz ginger-tamarind syrup and a handful of ice into a cocktail shaker. Shake vigorously for 10–15 seconds until well chilled.

Prepare glass

Fill a highball or Collins glass with fresh ice (about 3/4 full).

Strain and top

Double-strain the shaken mixture into the prepared glass to remove ice chips. Top gently with 3 oz Fever-Tree Sparkling Pink Grapefruit soda. Give one gentle stir (1–2 turns) to combine without flattening the fizz.

Garnish & Finish

Thread a thin banana slice or dehydrated banana chip onto the rim or float it on top. Add a lemon wheel or wedge on the rim and optionally tuck a thin fresh ginger slice beside it for aroma. Serve immediately with a straw.