Put Down That Margarita And Have A Paloma!
When the average person thinks of Mexican cocktails, the margarita is likely the first drink to come to mind. But hiding in the margarita’s icy shadow is the real treasured drink of Mexico, the Paloma. Little is known about the historical origin of the Paloma. Diffords guide states it was created by the legendary Don Javier Delgado Corona, some believe that it is named after a popular folk song composed in the early 1860s.
Paloma is a mix of tequila, lime juice, and a grapefruit-flavored soda, served in a salt-rimmed glass. Sweet, sour, a little bitter, and salty, what's not to like? Watch our bartender whip up a glass of Paloma:
Fancy home bartending, get your very own Paloma DIY Kit here! The PS150 Paloma Socio DIY Kit comes with
Cimarron Tequila
Hailing from the town of Atotonilco in Jalisco, Mexico, Cimarrón Tequila is distilled from hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast.
Sal de Gusano
Sal de gusano, or “worm salt,” is a real part of mezcal culture. Made from the larvae that inhabit the agave plant which are dried and crushed, then mixed with salt and dried chili peppers, sal de gusano is a spicy-salty condiment that does not cover up the taste of mezcal, but instead, compliments it.
Paloma is a mix of tequila, lime juice, and a grapefruit-flavored soda, served in a salt-rimmed glass. Sweet, sour, a little bitter, and salty, what's not to like? Watch our bartender whip up a glass of Paloma:
Fancy home bartending, get your very own Paloma DIY Kit here! The PS150 Paloma Socio DIY Kit comes with
- 1 bottle Cimarron Plata tequila
- 4 bottles East Imperial grapefruit soda
- Recipe card
Cimarron Tequila
Hailing from the town of Atotonilco in Jalisco, Mexico, Cimarrón Tequila is distilled from hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast.
Sal de Gusano
Sal de gusano, or “worm salt,” is a real part of mezcal culture. Made from the larvae that inhabit the agave plant which are dried and crushed, then mixed with salt and dried chili peppers, sal de gusano is a spicy-salty condiment that does not cover up the taste of mezcal, but instead, compliments it.