Paloma Recipe
pueblo viejo tequila blanco, aperol, grapefruit, lime, ginger, salt foam
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Ingredients
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Cocktail
Salt foam (saline foam)
Garnish
Method
Salt foam (make first)
- 1
Combine and aerate
In a small mixing container or cocktail shaker, combine 1 oz aquafaba (or pasteurized egg white), 0.25 oz simple syrup, 0.25 oz fresh lime juice, and 1 tsp fine sea salt. If using bitters, add 1 dash. Dry-shake vigorously (no ice) for 20–30 seconds to start emulsification.
- 2
Double-shake and rest
Add a few ice cubes and shake for another 10 seconds to slightly chill, then strain the contents into a small jar or siphon. If you have a cream whipper (iSi) load the mixture into the siphon, charge with one N2O cartridge, gently invert and refrigerate upright for at least 10 minutes to set a stable foam. If using just a shaker, transfer to a jar and let rest in fridge; re-shake briefly before using to refresh foam.
Cocktail assembly
- 3
- 4
Build the cocktail
In a cocktail shaker filled with ice, add 2 oz Pueblo Viejo tequila blanco, 0.5 oz Aperol, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz ginger syrup. Shake vigorously for 10–12 seconds until well chilled.
- 5
- 6
Finish with salt foam
Spoon or dispense a 1/2–1 inch layer of the chilled salt foam on top of the cocktail. Aim for a thin, even layer that sits atop the soda. The foam should provide a briny, slightly sweet contrast to the grapefruit.
- 7