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1 month ago

The 3 Palomas


The first is inspired in the distinctively citrusy and floral flavor of yuzu. The second reminds the Hemingway Daiquiri. And the third is grown-up version of a crafted Paloma. You cannot discover your favorite until you prepare them, taste them and pay tribute on May 22nd: World Paloma Day!

A K I   P A L O M A

This paloma was created by the talented Masahiro Urushido, in New York City. It pays homage to the distinctively citrusy and floral flavor of yuzu, yet somehow builds up with a surprising and very refreshing hint of umami, helped even further by the roasted notes of the nori seaweed used as garnish. Don’t be deterred from making it because you cannot find fresh yuzu. Using juice from concentrate makes a drink just as delish. The Aki Paloma benefits from this crossroads of influences with the very Japanese yuzu citrus juice together with the classic grapefruit of a paloma and a touch of jasmine tea. Very balanced and refreshing!

Aki Paloma Recipe  

By Masahiro Urushido

@masanyc

Masahiro Urushido is a career bartender and owner of Katana Kitten, in New York. The bar recently took out Best New American Cocktail Bar at the 2019 Spirited Awards. He’s become renowned for his stunning highball cocktails that are made even more impressive by his attention to detail, something that seems to come naturally to any Japanese bartender… 

Ingredients

  • 45ml Altos Plata 
  • 20 ml Fresh Grapefruit Juice 
  • 10 ml *Yuzu Fresh Juice* 
  • 20 ml Grapefruit Syrup & Jasmine Tea 
  • Top with soda (optional)

Method

Add all ingredients to a shaker with ice. Shake. Serve into a rocks glass. Garnish with grapefruit twist and nori seaweed. 

* You may use Yuzu Juice from concentrate*

C H E R R Y  P A L O M A

This drink is of course influenced by the Hemingway Daiquiri–also called 

Papa Doble. Abraham was looking for a refreshing citrus drink with a tequila bite. 

The fact that the cherry liquor is added at last as a float, gives it strong fruity and 

floral notes. Good any time of day!

Cherry Paloma Recipe

By Abraham Delgado

@abraham_idf

Delgado was Altos Tequila ambassador in Mexico and now partner and Head Bartender of the recognized bar @matildemiamor  He reached some of Mexico’s top dining and barrooms after ground-up restaurant training and a passion for sound engineering and musical events. Creativity and passion led to the Havana Grand Prix and the Tahona Society México Prize (both 2016). 

Good News!!! Few days ago, Tales of the Cocktail @tales_of_the_cocktail announced that @matildemiamor is nominated in the list of Best New International Cocktail Bar – Latin America & Caribbean (LATAM&C) Latin Bar! Check de complete list here 

P A L O M A   R O Y A L E

This grown-up version of a crafted paloma may seem like it has the same ingredients, making it fruity and floral. The top-up with Mumm champagne gives it a drier, elegant and very delicate profile. Perfect for brunch… or just anytime! Also it´s very easy and perfect for Spring time!

Paloma Royale Recipe 

By Simon Kistenfeger

@the_real_vikingo

Kistenfeger has several first-place awards from elite showcases reflecting his skill and ambition. His motto, Life is a journey not a destination, steers his traveling lifestyle from which he dives deep into drinks cultures around the world.

Ingredients

  • 50 ml Altos Plata 
  • 25 ml Fresh Lemon Juice 
  • 15 ml Agave Syrup 1/1 
  • 30 ml  Fresh Grapefruit Juice 
  • 30 ml Mumm Brut

Method

Add all ingredients to a shaker with ice. Shake. Serve into a tall glass. Top with Mumm Brut. Garnish with grapefruit slice and rosemary twig.