Latest news with #WorldPalomaDay
Forbes
22-05-2025
- Entertainment
- Forbes
Best Paloma Recipe With a Twist
May 22 might be World Paloma Day, but this tequila based cocktail is great to sip any time of the year. This light and lively cocktail is easier to make than a Margarita, and it's becoming a fast favorite. Made with tequila, grapefruit soda and lime juice, it's also gaining in popularity. According to Datassential, this simple cocktail has grown in popularity on American menus by 81 percent in the last few years. For this reason, grapefruit sodas have also grown in popularity. Unlike the Margarita, which dates back to at least the 1930s or 1940s, the Paloma wasn't invented until later. It is believed that the Paloma is a specific, grapefruit-soda evolution of the practice of mixing tequila with sodas, and likely, it was created after 1955, which is when Squirt soda began being exported to Mexico. For the first part of its history, though, it was not on cocktail menus. According to noted drinks historian, David Wondrich, the first mention of a Paloma on a menu was in 1999 in Tlaquepaque restaurant in Orange County, California. And a recipe for a Paloma appeared in the 2000 book Cowboy Cocktails, by Grady Spears and Brigit Binns. A good Paloma is like a good summer night - easy, breezy and refreshing to make. At its core, it is just a two ingredient cocktail, but often, a squeeze of lime juice and a pinch of salt are added. glass: highball garnish: grapefruit slice or twist, lime wedge or wheel Fill highball glass with ice, pour in tequila, grapefruit soda, lime juice, and stir gently. Add a pinch of salt on top, then add garnish, and serve. The first way to add dimension to your Paloma is to switch out the blanco or silver tequila with a reposado or añejo. A reposado tequila has rested in oak barrels for anywhere from two months to a year, while an añejo tequila is aged even longer, from a year to three years. If you want to get even fancier, sub out the blanco for the lookalike cristalino, which is basically an añejo that's been charcoal filtered so it is clear in color. You can also add a smoky touch by using mezcal instead of tequila, or you could split the base, between tequila and mezcal. You could also simply pour a 1/4 to a 1/2 ounce of mezcal over the back of a bar spoon to float it on top. Another way to elevate a Paloma is to use a higher quality mixer. Top Note, Q Mixers and Fever-Tree all make grapefruit sodas that are meant to be mixed into cocktails, which means they're made with better ingredients like real grapefruit juice and typically less sugar. You can also use club soda and seltzer water, fresh grapefruit juice and agave syrup to make a delightful Paloma, too. Another way to bring out the flavors of the tequila and grapefruit is to add a dash or two of grapefruit, orange or other citrus bitters. Lastly, you'll want to up your garnish game. Adding a salt rim elevates your glass, but for a spicy kick, use Halo Del Santo, a cocktail garnish made with salt, fiery chiles and a touch of citrus. Then, add a touch of herbs like lavender, rosemary or mint to finish the cocktail. This adds a visual and herbal twist. glass: highball or rocks, rimmed with salt if desired garnish: large wheel of grapefruit and rosemary sprig In a cocktail shaker filled with ice, add tequila, grapefruit juice, agave syrup, lime juice, bitters and salt. Shake for 30 seconds or until completely chilled. Strain into glass filled with ice, top with club soda or seltzer water, pour mezcal on the back of a bar spoon to float on top. Add garnish, and serve.
Time Out
12-05-2025
- Entertainment
- Time Out
A world-famous Mexico City bar is popping up in NYC next week
For the past few years, my hometown of Mexico City has finally been recognized as a giant in the global beverage scene, and this year, a Mexico City bar, Handshake, was named the number one bar in the world. But there's another Mexico City bar that's my personal favorite—it's called Hanky Panky, and it has also been recognized as one of the world's best many times over since it opened in 2016. Next Thursday, May 22, Hanky Panky is popping up New York City for one night, and you should definitely try it for yourself. If you've never been, going to Mexico City's Hanky Panky is a whole experience. Located in the trendy neighborhood of Juarez, it's not an easy spot to find—I walked aimlessly up and down the same block at least three times in search of it. It turns out that the bar is hidden behind a nondescript taco restaurant that looks like dozens of others in the neighborhood. You have to ask the person behind the counter about the bar (they won't willingly tell you if you walk by looking lost), and if you're lucky enough to get a reservation, you'll be led to a secret staircase behind a fridge stacked with Modelo beers. The bar itself is indescribably chic, with velvet booths and floating bookshelves that give it that members-only feel. It's clear from the jump that the spirits are the focus here—the menu is organized with text and images that walk you through the background of each spirit as well as the ingredients in each cocktail. Admittedly, I must have had close to six drinks when I was there, with my favorites being the mezcal-forward cocktails. Hanky Panky is popping up at The View, New York's only revolving restaurant, which is located in the heart of Times Square. The pop-up was brought to New York by Tequila Enemigo, and Adrián López from Hanky Panky's very own team will be there serving the drinks. A variety of cocktails from the iconic bar will be served, but the focus will be its famous Paloma, which traditionally includes tequila, lime juice and a grapefruit-flavored soda. Coincidentally, all of will take place on World Paloma Day, May 22. If the pop-up is anything like the Mexico City experience, expect to be educated and wowed by the depth of flavor and range of Hanky Panky's drinks. Make sure to make a reservation sooner rather than later to guarantee a spot. The event will begin at 7:30pm, and you can RSVP for it here.
