Cucurrucucú
Let Palomas Fly!
Like any good young professional who needs to unwind after a dizzying week of deadlines and new projects, I love sipping on a tasty cocktail (or four)—but only if the tequila is right. And let’s be honest, the tequila is always right. Except for that well shit. Yeah, don’t bother giving me that. Unless it’s a two for one special that’ll keep me “happy” from 5-8pm. I have standards, but I also have bills to pay—so a deal’s a deal.
I’ve always preferred tequila over the other spirits, though I’m also now fully aboard the mezcal tren. Los dos son primos, so it’s okay. After giving it some thought (and after consulting ‘Chente,’ of course), I’ve decided that my hard liquor likes are my way of staying loyal to my Mexican heritage—the one that made it genetically possible for me to take tequila shots from a young age without wincing. It’s a gift, like from the Reyes Magos, or something.
While I will always love margaritas (the Virgen de Guadalupe’s favorite drink, I hear), I’ve now migrated to palomas, which, aside from tequila, include both lime and grapefruit juice or soda (true story: growing up pocho, I thought grapefruit translated to fruta de uva). The best way to drink a paloma, in my opinion, is if the bartender puts Tajín around the rim—that way, you can cut through the bitterness of the toronja (I finally learned!) with something salty that carries a slight kick. And speaking of a “slight kick,” you should consider switching tequila for mezcal at some point. Again, since they’re primos, there’s a familiarity there that won’t completely freak out your palette.
Even though it’s a simple drink to make, the paloma’s refreshing nature makes it a year-round winner for me.
So let it fly, like your tacones after a long (drunk) day.
Make your own Paloma (Recipe courtesy of Liqour.com)
