![]() ![]() Those of us in close proximity to Mexico are blessed to have readily available Squirt that is made in Mexico, and that uses cane sugar instead of the cloying high fructose corn syrup. (1) If you’d like to stay true to the original, use Squirt. Grapefruit Soda: Here’s a big fork in the road, and you can go one of two ways: The goal is simple refreshment, so even given all options, I reach for more of the budget end of the spectrum for this drink. You can get an expensive one and it’ll be great, but the goal here isn’t complexity. Cimarron, Lunazul, Olmeca Altos and Milagro all work. If it doesn’t say that on the label, it’s 51 percent agave and 49 percent corn or sugar syrup and is literally filler and not worth your time.Īs for what kind-lots of recipes call for the slightly oaked reposado and that’s not wrong here, but I much prefer the simple cleanliness of a blanco tequila. Tequila: we’ve mentioned this before with Margaritas, but all tequila you consume really should be 100% de agave. ![]() Give a blanco tequila like Milagro a try. Drinking it, it’s as if the cocktail has invited you to take a seat in its own considerable shade. As for the tequila… a few sips in, the tequila is what makes the sweat on your brow not seem so bad, and what makes your joints begin to release the heat they had been holding onto (which you hadn’t noticed until this moment). Grapefruit soda has a textured half-bitterness that amplifies the refreshment factor, the lime keeps the sweetness in check, and the salt keeps you coming back for more. They’re not made for Instagram, they’re made because it’s hot outside, and it’s only in enjoying one does its many charms emerge. Palomas don’t call attention to themselves. It was only invented in the late ’90s, and yet has so pervasively imprinted itself onto the bar world that you can walk into a cocktail bar anywhere-in Mexico City, of course, but also in Mumbai or Moscow or Melbourne or Madrid-you can order a Paloma, and the bartender will know exactly what you mean. Or notice that it has quietly joined the ranks of the New Classics. Further, consider that it is the Paloma, and very pointedly not its famous big sister the Margarita, that is the National Cocktail of Mexico. Like, for example, Mexican summers can be so hot you can hear the ground baking, and for refreshment, the people who live there choose Palomas on average over any other cocktail. And yet, look at the effect of the drink, the size of its crater in the culture, and a few things begin to stand out.
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