This is a collision of two P-phrases that are music to my cocktail-loving ears: Paloma + Pisco Sour.
As you know, I’m a huge paloma fan, and I prefer them with fresh grapefruit (undeniably winter-ish) rather than the traditional grapefruit soda, but still: the paloma itself has an effervescent, backyard-party-with-paper-lanterns vibe to it. I wanted to quiet it down for the season, envisioning a slightly stiffer drink, simple but luxurious with a velvety layer of egg white and a rich whiff of grapefruit bitters.
And thus, the Paloma Sour was born.
I was generously provided a sample of Maestro Dobel Tequila for this experiment. Dobel is actually a blend of extra-anejo, reposado, and blanco tequila, filtered to remove the color that comes from the aging process. So: it looks like a silver tequila, but isn’t. Also, it is the first tequila made from agave grown in a single estate. Color me immediately intrigued.
It’s very smooth tequila, but also interesting, with a little oaky/warm spice, and a bit of honeylike agave sweetness toward the end. I still prefer regular old anejo or reposado tequilas for sipping plain on the rocks (here’s a helpful tequila primer if you’re not sure what those are!), but this a fantastic choice for simple, strong, tequila-forward cocktails. I’m talking quality margaritas: the ones you make with just fresh lime juice, Grand Marnier or Cointreau, a salt rim and nothing else, unhurried and with proper care, while wearing a black dress (or a dapper suit) while listening to Dizzy Gillespie/Chano Pozo because of course you are.
…And maybe you’ll want to include a paloma sour on your next fancy-gathering menu, because it absolutely fits the bill for strong, simple, downright luxurious, tequila-focused drinks.
This paloma/pisco sour mashup might seem like a strange hybrid, but there’s nothing new about liquor combined with sweet and sour elements, shaken with egg white to create a fabulously sultry texture (while letting the flavors be, mind you), and topped with bitters for roundness and complexity. We’re just playing with the components, is all, and what we’re left with is a tart, silky, flavorful, feels-classic-but-isn’t drink. Salud!
(Disclaimer: I got free tequila, but my opinions are my own and I’d always tell you if something sucks, etc. etc.)
1 1/2 ounces tequila of your choice (and Dobel is a fine choice!)
3/4 ounce fresh grapefruit juice
1/2 ounce simple syrup
1/4 ounce fresh lime juice
1 egg white
Grapefruit or Angostura bitters
Grapefruit twist, for garnish (optional)
Combine the first five ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds, then strain into a chilled rocks glass. Top with a few dashes of bitters. Garnish with a grapefruit twist, if you’d like.