Paloma De Tamarindo Decoded: A Spicy Twist on a Classic

Introduction

Every now and then, we get requests from our enthusiastic readers to decipher and recreate cocktails they’ve come across. One such intriguing request landed in our inbox recently: the “Paloma De Tamarindo.” The name itself resonates with mystery and allure, reminiscent of hazy speakeasies and whispered conversations. Let’s dive into the history of this drink and our take on recreating it.

From the Menu

Paloma De Tamarindo

El Silencio Mezcal – Tamarind Purée – Chili – Grapefruit Jarritos – Chamoy Chili Salt

Unraveling the Paloma

The classic Paloma, a traditional Mexican cocktail, primarily consists of tequila and grapefruit soda. But what makes the “Paloma De Tamarindo” stand out from its classic counterpart is its tantalizing combination of tamarind and chilies.

The Guajillo Twist in the Paloma De Tamarindo

The choice of Guajillo Chilis is simply a guess. These dried chilies offer a mild heat but a complex profile, with undertones of pine, tart berry, and light, smoky tobacco. By creating a syrup with these chilies, we’re adding depth and warmth to the drink.

Here’s how we prepared our Guajillo Chili Syrup:

The Cyber Mixologist’s Take: Decoding the Paloma De Tamarindo

Begin by prepping the Guajillo Chilis, ensuring they’re finely diced after removing any seeds. Combine these chilies in a pot with water and sugar, bringing the fusion to a gentle simmer. As the concoction warms, stir until the sugar fully melds into the liquid, crafting a rich Guajillo Chili Syrup.

While the syrup cools, set the stage for the cocktail by carefully rimming your chosen glass with Chamoy Chili Salt. It adds not only a flavor contrast but also a visual allure to the final presentation.

In the embrace of a shaker, blend the smoky tones of El Silencio Mezcal with the tangy depths of Tamarind Purée and your freshly made Guajillo syrup. As they come together, shake vigorously, ensuring each ingredient is harmoniously blended.

Using a double strainer, gracefully pour your shaken mix over ice, filling your rimmed glass. The final flourish is a generous topping of Grapefruit Jarritos, which introduces a citrusy effervescence, elevating the cocktail’s layers.

There you have it, a crafted Paloma De Tamarindo, where traditional and adventurous flavors dance in every sip. Enjoy!

Conclusion

The Paloma De Tamarindo is a journey of flavors, from the smoky mezcal to the tangy tamarind, enhanced by the Guajillo Chili’s subtle kick. We hope you enjoy our rendition of this cocktail as much as we did crafting it. To those who bring such intriguing challenges to our table: keep them coming! And to everyone else: Cheers to continued exploration and discovery in the world of mixology.

Paloma de Tamarindo

Decode the restaurant cocktail "Paloma De Tamarindo." Discover the Cyber Mixologist's insights into this spicy twist on a beloved classic.

Ingredients

Guajillo Syrup

• 2-3 Guajillo Chilis diced and seeded
• 2 cups of sugar

The Cocktail

• 2 oz El Silencio Mezcal
• 1/4 oz Tamarind Purée
• 1/4 oz Guajillo Chili Syrup
• 3-4 oz Grapefruit Jarritos
• Chamoy Chili Salt for rimming

Instructions

Guajillo Syrup

1. Dice 2-3 Guajillo Chilis after removing the seeds.
2. In a pot, combine the chilies with 1 cup of water and 2 cups of sugar.
3. Bring the mixture to a gentle simmer, stirring until the sugar dissolves completely.

The Cocktail

1. Rim your glass with Chamoy Chili Salt.
2. In a shaker, combine the mezcal, tamarind purée, and Guajillo syrup. Shake well.
3. Double strain the mixture over ice in your prepared glass.
4. Top with grapefruit Jarritos.