La Paloma Viajera, “The Traveling Paloma”, is inspired by an array of international ingredients including Korean grapefruit tea, Italian Aperol, Thai chiles and more!
In the fall of last year, I collaborated with Tonbo Ramen and TOPO Distillery to Host a “Paloma Battle” to Benefit A Place at the Table. The month-long “Paloma Battle” featured three individual versions of a paloma, including my creation, La Paloma Viajera.
While I am not a mixologist, I use my passion for creating and my curiosity of mixing new and familiar flavors to create simple syrups, garnishes and cocktails. Korean grapefruit tea, Thai chiles, Italian Aperol and NC TOPO Moonshine were my inspiration for La Paloma Viajera. While palomas are traditionally made with Tequila and Mezcal, one of the goals in this paloma battle was to utilize one of the wonderful liquors made by TOPO Distillery. The history of Moonshine reminds me of Mezcal, which is why I chose to use TOPO Moonshine in this recipe. In addition to the ingredients mentioned above, I included three Mexican elements typically used in palomas: lime juice, Tajín and Fresca grapefruit soda.
If you did not have the chance to join us at the “Paloma Battle”, I am excited to share the recipe here!
Most of the ingredients used in this recipe can be purchased at your local grocery store. However, the Korean grapefruit tea may not be as accessible. The tea, which has the consistency of a marmalade, can be purchased at H-Mart. Not only is this tea a beautiful component for a cocktail, but it is also quite delicious on toast.
If you have peaked at some of my other recipes, you will notice that Thai Chile soaked Aperol is also used in my Spicy Aperol Paloma. Creating the Thai Chile soaked Aperol is easy, but it will take some preparation and time. For every 1 oz of Aperol, macerate one Thai chile with a mortar and pestle and soak in one ounce of Aperol for 8 hours. The Thai chile and its seeds must be strained before adding to the cocktail. If you plan on making more than one cocktail, use one Thai Chile for every ounce of Aperol.
Now that I have shared important details about three of the core ingredients in this Spicy Paloma cocktail, let’s get to the recipe!
How to make La Paloma Viajera cocktail
Spicy Paloma Cocktail Recipe
Ingredients
- 2.5 oz TOPO Moonshine
- 1 tbsp Korean grapefruit tea
- 1 tbsp Lime juice juice of ½ lime
- 1 oz Thai chile soaked Aperol
- 2 -3 oz Fresca grapefruit soda
- ¼ Lime wedge
- 1 tbsp Tajín
- ½ cup Ice
- 1 Small grapefruit wedge garnish
- 1 Lime wedge garnish
- 1 Candied Thai Chile optional garnish
Instructions
- Macerate one Thai chile using a mortar and pestle. Place the macerated Thai chile in a small container and add one ounce of Aperol. Seal the container with its lid and let it sit for 8 hours.
- Use 1/4 lime wedge to moisten the rim of a Highball cocktail glass.
- Place approximately one tablespoon of Tajín on a cocktail rimmer or small plate and coat the moistened rim with Tajín. Add ½ cup of ice to the glass.
- Strain the Aperol into a cocktail shaker. The Thai chile seeds are hot, hot, hot, so make sure to filter ever seed and piece of the chile.
- To the cocktail shaker add: TOPO Moonshine, Grapefruit tea/marmalade and one tablespoon of lime juice. Shake all ingredients for 15 seconds. After shaking, stir all of the ingredients well to ensure that the Korean grapefruit tea has dispersed evenly. Pour the cocktail into the Highball glass.
- Top the cocktail with 2 -3 oz of Fresca Grapefruit soda and gently stir. Garnish the cocktail glass with a small grapefruit wedge and/or a lime wedge.
- Optional: garnish La Paloma Viajera with a candied Thai Chile. Sip and enjoy!
Tools used for this Spicy Paloma Viajera cocktail recipe:
Thai chiles may seem intimidating, but they are not. They are extremely spicy though, so handle with caution. Candied Thai chiles are very easy to make. Simply follow my recipe for Candied Cranberries. Substitute Thai chiles in lieu of the cranberries for this recipe. Get the step by step recipe here!
I hope that you enjoy this Spicy Paloma cocktail recipe as much as I do!
La Paloma Viajera is perfect for the person that loves cocktails with character and spice. If you are wondering what to do with the extra Aperol in your mini bar, I have plenty of other recipes using the zesy apéritif. Click here for the step by step recipe for my Spicy Aperol Paloma.
