"Bianco Paloma | Crafted Pour"

"Bianco Paloma 1950 - A Luxardo house recipe Mexican tequila and Italian apéritifs make for a bracing, complex summertime cocktail. Nobody knows how the Paloma, or “dove” in English, got its name. What we do know is that it is a delicious and quintessentially Mexican cocktail that is perfect on hot days and warm nights. Traditionally made with tequila, lime juice, and grapefruit soda, it probably originated in Mexico sometime in the mid-1900s, around the time that grapefruit Jarritos arrived on the scene. The Bianco Paloma is a modern twist that takes the original’s grapefruit flavor and dials it up to veinte — or maybe venti. We swapped out the grapefruit soda for fresh grapefruit juice, and added two Italian apéritifs that are well-known complements of citrus fruit: Luxardo Bitter Bianco and Luxardo Maraschino Originale. This twist on the Paloma balances a bitter, botanical edge from Luxardo Bitter Bianco with sweet, round notes of Luxardo Maraschino Originale and tangy, fresh citrus.", "undefined", "Bianco Paloma",

"Ingredients"

Bianco Paloma By , May 8, 2009 Bianco Paloma 1950 - A Luxardo house recipe

Mexican tequila and Italian apéritifs make for a bracing, complex summertime cocktail.

Nobody knows how the Paloma, or “dove” in English, got its name. What we do know is that it is a delicious and quintessentially Mexican cocktail that is perfect on hot days and warm nights. Traditionally made with tequila, lime juice, and grapefruit soda, it probably originated in Mexico sometime in the mid-1900s, around the time that grapefruit Jarritos arrived on the scene. 

The Bianco Paloma is a modern twist that takes the original’s grapefruit flavor and dials it up to veinte — or maybe venti. We swapped out the grapefruit soda for fresh grapefruit juice, and added two Italian apéritifs that are well-known complements of citrus fruit: Luxardo Bitter Bianco and Luxardo Maraschino Originale.

This twist on the Paloma balances a bitter, botanical edge from Luxardo Bitter Bianco with sweet, round notes of Luxardo Maraschino Originale and tangy, fresh citrus. Bianco Paloma 1950 - A Luxardo house recipe Mexican tequila and Italian apéritifs make for a bracing, complex summertime cocktail. Nobody knows how the Paloma, or “dove” in English, got its name. What we do know is that it is a delicious and quintessentially Mexican cocktail that is perfect on hot days and warm nights. Traditionally made with tequila, lime juice, and grapefruit soda, it probably originated in Mexico sometime in the mid-1900s, around the time that grapefruit Jarritos arrived on the scene. The Bianco Paloma is a modern twist that takes the original’s grapefruit flavor and dials it up to veinte — or maybe venti. We swapped out the grapefruit soda for fresh grapefruit juice, and added two Italian apéritifs that are well-known complements of citrus fruit: Luxardo Bitter Bianco and Luxardo Maraschino Originale. This twist on the Paloma balances a bitter, botanical edge from Luxardo Bitter Bianco with sweet, round notes of Luxardo Maraschino Originale and tangy, fresh citrus. Ingredients: - Tequila Blanco - Luxardo Bitter Bianco Instructions: • Add large ice cubes to mixer. • Combine all ingredients except garnish in a shaker filled with ice. • Shake until well chilled, then double strain into a Collins glass filled with fresh ice. • Garnish with grapefruit twist and Luxardo cherry. Classics Riff,Refreshing,Fizzy