The drinks in this series are designed to be made at home, so we suggest you grab an extra ice bucket and a highball glass … or two.
First up is Jay Khan of COA Hong Kong. Read on as he creates the perfect thirst quencher for our Prestige readers – La Paloma, in all its tangy and citrusy glory:
30ml 100 percent agave blanco tequila
10ml fresh lime juice
90ml grapefruit soda (Get Schweppes grapefruit soda at any ParknShop.)
Salt to rim the glass (Anything but table salt – if you can, use natural sea salt and grind or crush it yourself.)
1. Rub the rim of a highball glass with fresh lime and dip into the salt.
2. Add ice to the glass followed by the rest of the ingredients.
About the drink:
The origin of this drink has yet to be fully deciphered. According to some eager cocktail researchers, the American-invented Squirt grapefruit soda became popular in Mexico in the 1950s and was later marketed as a mixer for spirits such as gin, vodka, whisky, rum and tequila.
Bartenders in Guadalajara, Mexico, had already discovered numerous ways to concoct cocktails out of these ingredients. Soon enough, the rest of the world and mixologists picked up on the idea.
At COA, Khan creates a riff on La Paloma called the Oaxacan Paloma. So, if you don’t feel like making it at home, he’s got you covered. Tequila and mescal provide the base, with fresh lime juice and a premium grapefruit soda topping it off. The special twist is the substitution of regular salt with sal de gusano, a blend of salt, chilli and dried crushed worms that is a popular condiment in Oaxaca.