Tomato Paloma
Active Time: 10 Minutes
Total Time: 10 Minutes
Once upon a time Aaron went on a quest for the Perfect Lime in Mexico. During his journey he encountered two drinks that blew his mind: the Paloma and the michelada. The paloma is a tequila-based cocktail most commonly prepared by mixing tequila with a grapefruit-flavored soda served on the rocks with a lime wedge. A michelada is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. Aaron designed the tomato paloma to combine the best of both of these experiences into one tart, balanced, refreshing, complex cocktail using modern ingredients.
Ingredients
- COCKTAIL
- 50 ml (1 ⅔ oz) Mezcal
- 10 ml (⅓ oz) Fresh Lime Juice
- 30 ml (1 oz) Grapefruit Soda
- 8 ml (¼ oz) Agave Syrup
- 3 drops Alice & The Magician Tomato Leaf Elixir
- 3 mists Alice & The Magician Citrus Blossom Harvest
- 1 Lime Wedge
- POWDER
- 30g (2 tbsp) Olive Oil
- 20g (1 cup) N-Zorbit M
- 5g (1 tsp) Salt
Equipment
- Beaker
- Bar spoon
- Cocktail strainer
- Fine mesh strainer
- Rocks glass
- Food processor
Timing
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield
1 Cocktail
-
-
Hydrate Agar
Whisk together tomato juice, clam juice, lemon juice, water, Worcestershire sauce, salt, and pepper.
Place in a small pot and sprinkle the agar on to the liquid. Whisk in the agar and heat to a boil. Continue whisking until at a full boil. Once the agar boils remove from heat and start to cool.
*If you do not want to use clam juice you can simply substitute it with more tomato juice.
-
-
-
Add Vodka
Let the liquid cool to 160F before whisking in the vodka.
This keeps your alcohol content high. Also boiling vodka over an open flame can be very dangerousc
-
-
-
Cool
Place the liquid in a small container and cool completely.
To rapidly cool the mixture place it in a metal bowl over an ice bath.
-
-
-
Cut and Blend
After the liquid has gelled, cut the solid gel into small cubes with a rubber spatula.
Place all the cubes into a blender and blend on high until smooth.
Remove from blender with a flexible rubber spatula and place in a squeeze bottle, pastry bag, or a durable zip-top bag.
-
-
Presentation
Cut celery into 2 inch long pieces and fill with fluid gel. If you are using a Zip top bag simply cut one of the bottom corners of the bag and use it as a pastry bag.
Garnish with a small piece of crispy bacon and a light sprinkle of cayenne powder before serving.
Summary
Recipe Name
Tomato Paloma
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 4 Review(s)
Recent Posts
The Secret of Polysorbate 80
Buerre Blanc Poached New England Lobster Roll with Scallion Dressing