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Cocktail History
The Winter Paloma is a Novel Nightcaps original cocktail that was created as a winter-inspired variation of the Paloma. Inspired by a recipe in Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH, the recipe swaps out tequila for smoky mezcal, adding depth and complexity and, like the original, includes grapefruit and lime juices, along with soda water for a refreshing effervescence. What sets it apart is its replacement of the muddled sage leaves found in its inspiration with a homemade salted sage syrup that further enhances the savory and herbal elements for a unique seasonal flair.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Grapefruit Juice: This is the tart, slightly bitter liquid extracted from the flesh of grapefruits. I used fresh grapefruit juice.
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.
Mezcal: This is a spirit made in Mexico with agave, sugar, alcohol, and water that is aged in an underground pit lined with wood. I used Del Maguey Vida Mezcal.
Salted Sage Syrup: This is a sweetener made with sage leaves, sea salt, white sugar, and water. I used this stovetop recipe.
Lime Juice: This is the tangy liquid extracted from the flesh of limes. I used fresh lime juice.
Sage Leaves: These are the soft, gray-green, aromatic leaves from the sage plant.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.
Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Highball Glass: This is a tall, slim glass that’s used for mixed drinks with a larger proportion of non-alcoholic mixers. I used a thrifted highball glass.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale pink-peach color with an ombré effect
• Aroma: Grapefruit and sage
• Taste: Tangy and sweet grapefruit following by slightly smoky mezcal and herbs
• Finish: Lingering earthiness and herbal-tinged fruit
Kendall’s Take: “When mezcal pops up in a template I already love, I’m always a little wary that I won’t enjoy it as much, but I was wrong in this case. This smokier version of the go-to grapefruit drink is quite delightful. I did change the ratio of the ingredients in the Winter Paloma quite a bit by adding more grapefruit and less simple syrup, and I think that’s what made the difference. Otherwise, the mezcal would’ve been too prominent and definitely would’ve overshadowed the grapefruit.”
Recipe
This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.
Winter Paloma
Description
The Winter Paloma is a Novel Nightcaps original cocktail that was created as a winter-inspired variation of the Paloma. Based on a similar recipe published in Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH, this version calls for smoky mezcal as the base spirit instead of tequila and pairs it with the classic's grapefruit, lime, and soda water. Instead of muddling sage leaves, however, this adds a homemade salted sage syrup for more savory and herbal flavors.
Ingredients
Method
Add mezcal, grapefruit juice, salted sage syrup, and lime juice to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Add fresh cracked ice to a highball glass.
Using a Hawthorne strainer, strain into highball glass.
Top with soda water.
Garnish with sage leaves.
