Anyone else hyped to have an excuse to drink too much tequila on Friday? Just like for St. Patrick's Day, this week's edition of On the Sauce is here to help you elevate your Cinco de Mayo celebration with a simple, fresh cocktail you can make at home.
I think I've said this before, but if you've never had a Paloma, you're missing out. The only reason the Mexican favorite isn't as popular as the margarita is probably because some cash-grabbing American company hasn't made a cheap premade mix yet for $2 Paloma Night at bad taco joints. To make the drink, all it takes is four ingredients: lime juice, agave, tequila and grapefruit juice, which is, luckily for us Floridians, the star since it's in season.
We're also spicing up the traditional recipe with Ancho Reyes Verde. Slightly smoky and sweet, the green chile liqueur is just what you need to take your holiday party to the next level. Because Verde is somewhat new, you might not find it at smaller package stores, but the hunt is totally worth it. And even though the booze is basically a gift to the tequila gods with its complementary flavors, it really grabbed my attention when I tried it in a gimlet (hint: try that, too).
Folks who can't seem walk away from the chips and salsa bowl, like me, will enjoy the Verde Paloma. A great pairing with the beloved snack combo and a nice change from your average margarita, this cocktail and I urge you to step up your Cinco de Mayo game. You won't be sorry.
1 1/2 ounces tequila
3/4 ounce Ancho Reyes Verde Chile Poblano Liqueur
1 ounce fresh squeezed grapefruit juice
1/2 ounce fresh squeezed lime juice
1/2 ounce agave syrup (equal parts agave and water, nuked and stirred to dissolve)
In a cocktail shaker filled with ice, add all ingredients and shake until well-chilled. Strain cocktail into a rocks glass filled with ice. Garnish with a grapefruit peel.