25
Paloma variation (lemmy.world)
submitted 4 months ago* (last edited 4 months ago) by to c/cocktails@lemmy.world
5 comments fedilink hide all child comments
 

I was cooking with chickpeas tonight and had a grapefruit laying around… putting it together got me to this Paloma variation. And man, it’s great! Subtle flavor, bitter and sweet, high notes of the tequila, and a gorgeous silky texture.

  • 2 1/2oz reposado tequila
  • 3/4oz grapefruit juice
  • 1/2oz agave
  • 1oz aquafaba
you are viewing a single comment's thread
view the rest of the comments
[–] 3 points 4 months ago (1 child)

Sounds really good! And great picture too. How did you get the aquafaba so well incorporated? When I do it I always end up with a thick foam at the top, and not as much texture below.

  • permalink
  • fedilink
  • source
  • hideshow 2 child comments
    •
  • [–] [S] 3 points 4 months ago (1 child)

    Thanks! No big secret on the aquafaba, I don’t think. I used a fair amount and then really shook the shit out of it. It eventually separated, but after a shockingly long time! It maintained that nice, thick texture throughout, even drinking with the straw. Kinda reminded me of a nitro cold brew, if you’ve ever had one of those.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 1 point 4 months ago (1 child)

    Right, I'll have to try to shake it even more then!

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 2 points 4 months ago

    Try a smoother shake or a stir if you want to avoid a foam.

    I also used to do a demarara gum syrup for a blinker cocktail I was making a raspberry simple syrup in this case, but it still works without- and should work with agave (just heat it up stir some of the gum Arabic powder in, then let cool)

    I was doing it as a stirred highball anyway, (stir all but the soda thouroughly, add the soda, and give 3 more slow turns of the spoon to incorporate but minimize decarbonation) but when incorporated, the gum syrup gave the drink a silky feel, and kept the fruit flavors present on the tongue just a little longer, so they outlasted the bourbon.

  • permalink
  • fedilink
  • source
  • parent