This Aperol Paloma is a cocktail recipe that evolved out of our impromptu Test Kitchen Happy Hours here at Salt & Wind. These Happy Hours are a tradition we've had going on since we created Salt & Wind. It goes something like this: once a week around Happy Hour we play around on our bar to test and try out new cocktails.
The origin of this dates back to when our Editor In Chief, Aida, worked in the Test Kitchen of CHOW along with our Mexican food bestie, Kate of ¡Hola! Jalapeño. It's a fun way to get creative with friends and toast the day at the same time!
Spend enough time around here we like our drinks with an edge: sometimes spicy and other times just a tinge bitter. You're probably noticed that we use the classic Italian liquors -- Campari and Aperol -- A LOT when we want a hint of bitter. And, so it was only a matter of time until we added it to our margaritas!
If you're a fellow home bartender, you'll likely see the traces of other classic cocktails -- namely, an Aperol Spritz, a Cadillac Margarita, and a Paloma -- but it has evolved to be something in and of itself.
While it's not a Mexican cocktail recipe that you'll come across in any bartending book, it's one we turn to a lot when we're cooking Mexican food. The reason? The bittersweet nature of the Aperol combined with the sour tartness of the grapefruit juice makes it a perfect pairing with spicy, hot flavors.
Into the bittersweet flavor of this drink? Here are a few other cocktails you might want to try out!
To Make The Aperol Paloma Cocktail: Combine the tequila, grapefruit juice, orange liqueur, Aperol, and lime juice in a cocktail shaker, fill halfway with ice, and shake until thoroughly chilled, about 20 seconds. Strain into an ice-filled rocks glass, garnish with some lime slices, and serve.
Connect With Salt & Wind Travel
More On Salt & Wind Travel