Spice Up Your Paloma with Sriracha Syrup
Watch bartender Sharon Yeung mix up her spin on the classic Paloma, which calls for Espolòn® Blanco Tequila, grapefruit juice and sriracha syrup.
Courtesy Sharon Yeung
Thank you Espolòn® for partnering with Half Full on the Bartenders At Home cocktail video series.
What inspired you to create this cocktail? “The Paloma is simply one of the most delicious tequila-based cocktails ever created. This riff was inspired by pho noodle soup and its toppings/garnishes. Agave based spirits and spice complement each other beautifully. This cocktail is light and spritzy with a kiss of spice.”
When would you serve this drink? “It’s the perfect summer patio sipper.”
What music would you pair it with? “Beach House Radio for chill poolside summertime vibes.”
What food would you pair it with? “Hawaiian tuna poke with rice.”
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Name the person (dead or alive) you’d like to make this cocktail for. “Julia Child. I’d love to have a story time session with her.”
By Sharon Yeung
INGREDIENTS
- 1.5 parts Espolòn® Blanco Tequila (Order on Drizly)
- 1 part Grapefruit juice
- .5 part Lime juice
- .5 part Sriracha Syrup*
- Soda water
- Glass: Collins
- Garnish: Lime wheel and sprigs of cilantro and Thai basil
DIRECTIONS
Add all of the ingredients, except the soda water, to a shaker and fill with ice. Shake, and strain into a Collins glass filled with fresh ice. Top with a splash of soda water. Garnish with a lime wheel and sprigs of cilantro and Thai basil.
Add 1 cup of water and 1 cup of sugar to a blender. Blend, and then add 2 teaspoons of sriracha. Blend again, and transfer to a resealable container.
You can find more Bartenders At Home cocktail tutorials here!
Interview has been condensed and edited.
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