Discover Veneno Paloma: National Paloma Day!
The 3 Palomas
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
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…
- 45ml Altos Plata
- 20 ml Fresh Grapefruit Juice
- 10 ml *Yuzu Fresh Juice*
- 20 ml Grapefruit Syrup & Jasmine Tea
- Top with soda (optional)
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
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).
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
- 50 ml Altos Plata
- 25 ml Fresh Lemon Juice
- 15 ml Agave Syrup 1/1
- 30 ml Fresh Grapefruit Juice
- 30 ml Mumm Brut
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.