Blood Orange Paloma
December 12, 2018
This remix of the classic Paloma is made with bitter-sweet blood oranges, thyme-infused simple syrup, and a shot or so of Mezcal — it tastes exquisite, as if some kind of mysterious and delectable fruit juice took a short sauna in the smoker. And, though we say so ourselves, it’s ruby blush is very pretty.
It’s so juicy and refreshing, you could serve it in the afternoon: Think cheese and crackers as you open gifts in front of the fire. But it’s also one of those cocktails that can make the leap to dinner, and we can see it pairing well with seafood or game meat, like an herb-crusted lamb roast.
Our tips: Save yourself a little prep time by picking up a bottle of Gelson’s fresh-squeezed blood orange juice. And, if you’re not familiar with Mezcal, come talk to us — we can help you calibrate the smoke.
For the Agave-Thyme Simple Syrup:
½ cup water
½ cup sugar
2 tsp agave nectar
2 sprigs thyme
For the Paloma:
3 oz Gelson’s fresh-squeezed blood orange juice (approx. 1 to 2 blood oranges, juiced)
½ oz Agave-Thyme Simple Syrup
1 ½ oz Mezcal
½ oz lemon juice
1 sprig of thyme
- To make the agave-thyme simple syrup, combine the sugar, agave nectar, and thyme in a small pot and simmer for 5 minutes. Remove the thyme, and chill the syrup in the fridge until cool, about 30 minutes.
- To make the Paloma, combine the ice, blood orange juice, mezcal, lemon juice, and Agave-Thyme Simple Syrup, and shake heartily.
- Pour into a short tumbler filled with ice, top with club soda, and garnish with a slice of blood orange and a sprig of thyme. Cheers!