“Paloma” translates to dove, and it is a popular highball that pairs grapefruit with tequila. While I don’t often order this drink, it’s my friend Steven’s go-to choice so I get to sample quite a few of them. I have definitely learned to love this drink as I’ve gotten to drink it more.
Most origin stories tend to have a romanticized aura around it. The Paloma, in particular, could be said to have been invented by a bartender one warm summer night in Mexico to quench the thirst of his patrons. Now that would be an ideal backdrop to this drink’s conception. Actually, the truth is much more capitalistic: the Squirt soda company created an ad campaign in the 1950’s where they encouraged consumers to mix their soda with tequila and lime. Though the beginnings of the Paloma were very minimalist in construction, that doesn’t mean we can’t elevate and modernize the drink a little.
In this version of the Paloma, I found a recipe that used fresh grapefruit juice and pamplemousse liqueur. These two ingredients provide a much more natural, stronger grapefruit flavor that’s deeper and more complex than just using soda. The juice brightens up the drink giving it actual grapefruit aroma, while the pamplemousse liqueur gives that complex richness that one would equate to soda. Topo Chico seltzer---my favorite and perhaps the bubbliest seltzer ever---tops off this drink to give it an unmatched effervescence. Though, for a simpler and quicker version, there is nothing wrong with going back to the original specs: tequila and Squirt soda.
Highballs are drinks that are lengthened by a sparkling liquid. The whisky highball, in particular,l is a very humble and unassuming drink. Still, it has a magical way of flashing me back all the way to 2019 when I was traveling in Japan. The simplicity and subtlety of the drink left an imprint in memory. I definitely enjoyed my fair share of highballs in between frothy, refreshing beer and elegant sake during my time there.
“In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature. He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience.
Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.”
— official Suntory website
As whisky became more popular in Japan during the 1950’s, it was commonly enjoyed in the form of a highball. You can find it pre-canned in the local Family Mart, 7-Eleven, or Lawsons. When served at a restaurant or bar, you will often see both elements dispensed simultaneously from an apparatus designed by Suntory. Lengthening whisky with soda is a great way to lighten it up and make it refreshing. There are notes of wood and earthiness. It’s great when paired with steaks or other meaty delights.
This video series has been quite the experience. I’ve learned so much about creating videos and producing content. For this midseason break, I’ll be doing a Q&A and some reflections on this entire process. I asked my friends to give me questions on topics they are curious about, whether it was cocktail related, or just entertaining for me to answer. Here’s what came out of it. Hopefully, this video will give a little insight on how I am behind the scenes!
Out of all the daiquiri variations, the most well known has to be the Strawberry Daiquiri. Even before I could drink, I remember hearing the name of this drink. Its origins are a bit unclear, with some crediting a man by the name of Christian Zacharias as the creator of a rudimentary version of this drink all the way back in the late 1800s. He created a large format version, which just means a party punch that he would serve to friends and neighbors. That is the story that some go with, though I’m not sure I believe it to be a true origin story.
The origin of my version goes back to a week where I had too many strawberries. To save them, I thought it would be a great idea to turn it into a syrup that I could use in drinks and cooking. I had the crazy idea to reconstruct the famous strawberry daiquiri, but with the goal of making the drink more interesting and complex than just a fruity refresher. With the aid of the Flavor Bible, I came up with a combination of flavors that work harmoniously (to my surprise).
Rhum agricole is a grassier, more vegetal version of rum that is made from sugarcane. It pairs well with the strawberry syrup, bringing out that fresh fruit flavor. That combination is reinforced with the green strawberry bitters. The Licor 43 provides a subtle underlying vanilla flavor that gives the drink body and depth. The addition of just a little Green Chartreuse brings an indescribable herbal complexity that mingles with the strawberry to make the drink addictive. It makes one want to keep coming back for another sip to decode what is going on in this drink.
Mundo Perdido translates to “lost world”, and I found it in one of my favorite cocktail books, Smuggler’s Cove. This book is from the brilliant mind of Martin Cate, one of the leading figures in the modern tiki revival movement. He opened the iconic tiki bar by the same name in San Francisco in the mid-2000’s and it has been hailed as one of the most authentic tiki bars in the world. I have yet to go, but it is definitely on my “must-visit” list.
Smugglers Cove is a great resource for anybody curious or wanting to learn about proper tiki culture. It has a plethora of recipes ranging from classic tiki creations half-a-century old, to modern concoctions that pay homage to the height of the tropical movement. Also included is an in-depth history on the birth of tiki and its cultural impact over the decades. This book documents the opening of Smuggler’s Cove (the bar) and gives insight on the nearly infinite expressions of rum. There’s even a chapter on how to properly construct a tiki-style drink and how to properly throw a tiki shindig.
This drink echoes the qualities of a drink I would improvise: apple and spice, a combination so nice. In this daiquiri variation, black rum is split with apple brandy, while the sweetening element is split between cinnamon and demerara syrup. This evokes a brown sugar, apple cinnamon flavor profile. And the lemon juice substitute brightens the drink without the bitter sharpness associated with lime. The lemon perfectly brings out the fruitiness of the apple brandy and provides a refreshing, citric roundness to the drink.
Earnest Hemingway was a prolific writer who captured an important era in American History. He was a legendary writer known for his novels, short writings, and his journalistic pieces. Beyond being a talented writer, he was also a legendary drinker. During his time in Cuba, he made himself an installation at a bar, lovingly called “La Floradita” by locals. This bar was famous for its daiquiris. Hemingway would order his daiquiri custom-made to his preference: a long, stiff pour of rum with plenty of lime, no sugar---he thought sugar slowed him down. He referred to this version as the “Papa Doble” when ordering glass after glass of this drink.
The accepted variation of the daiquiri called the Hemingway Daiquiri was not actually the version he preferred. La Floradita not only prided itself in the best daiquiris, but also a wide selection of variations as well. Drink historians have said that the Hemingway Daiquiri is closer to one of these variations, giving credit to an unknown bartender who embellished the original. The icy, sour rum concoction that is the “Papa Doble” does share a trait as the “Hemingway Daiquiri”: both don’t have proper sugar components, a quality that Earnest Hemingway would have approved of.
The “Hemingway Daiquiri” differs from the traditional daiquiri with the addition of grapefruit juice and the substitution of maraschino liqueur. These changes make for a very crisp daiquiri. Grapefruit juice increases the floral aroma of the drink and adds that characteristic bitterness. The maraschino liqueur adds a funky complexity to the drink that is unmistakable, but without an obvious sweetness. Together, they provide a more interesting backdrop to the rum and lime without stealing the spotlight. It’s a tart, complex riff on a daiquiri, perfect for somebody who needs something refreshing to cut through a hot summer day.
Over the past few decades, the daiquiri has had its reputation sullied, now relegated to a sugary slushee that has more in common with a convenience store offering than a classic cocktail. I am here to properly represent the daiquiri and its simplistic elegance. A daiquiri type of drink is composed of three parts: a base spirit, a (sour) citrus element, and a sweetening element for balance. It is really easy to make and should be part of any amateur’s repertoire. As with any classic cocktail, it is important to understand the proportions. Improvisation, experimentation, and curiosity can result thereafter.
The origins of the daiquiri are unknown. Some credit its creation to an American mining engineer working in Cuba. There is little evidence to corroborate this story, however. One detail remains to be true: it originally came from Cuba. Speculation claims that its predecessor was closer to a typical “punch” like concoction often made in bulk for groups of people. The daiquiri then spread to the United States, riding the wave of the rising popularity of rum in the 1910s.
The ratio of base spirit to citrus juice and sweetener is very important in understanding how to develop cocktails. This template can be used to explore other base spirits, juices, and modifiers such as liqueurs and amaros. The balance of the ingredients is very important. The amount of citrus gives the drink a refreshing profile, while the sweetening element curbs the sharp, sour bite of the citrus juice. The daiquiri is the perfect drink to introduce people to rum, especially as the weather warms.
This week, we’ll be exploring different types of syrups. Syrups are really cheap and easy to make. Making custom syrups is an important part of creating high quality cocktails, as well as original cocktails. It is a component that is often overlooked when thinking about mixology. Syrups also have numerous culinary applications as well. In preparation for the next series on the “Daiquiri”, I’ll be demonstrating how to make a simple syrup, cinnamon syrup, and strawberry syrup. Check it out!
Simple syrups are very straightforward. I like using a scale to measure out my ingredients for added accuracy. For simple syrups, feel free to swap out different sweet elements for different flavor profiles. Honey, maple syrup, demerara sugar, brown sugar, etc are all viable options as substitutes. My preferred ratio is a 2:1 syrup.
The technique involved in cinnamon syrup can be used for any spices. The important part is to let the spices steep in the syrup overnight to let the flavor infuse properly. It’s actually easy to over spice the syrup. Make sure not to overdo it with the amount of spices or it might overpower the drink it is used in. Some options for alternative spices that would work well with this technique are cardamom, clove, star anise, peppercorn, fennel etc.
To make a deeply flavored strawberry syrup, it’s important to let the fruit sit in sugar overnight. This process draws out all the moisture from the fruit. What results is a syrup that uses pure strawberry juice without any added water. The intensity of this fruit syrup is welcome when added to the loud alcoholic components in a cocktail. This technique can be used with peaches, pineapples, raspberries, etc
