Skinny Paloma
The paloma drink has gone from a Mexican specialty to a world-wide phenomenon. May 22 is World Paloma Day, and lovers of the drink are sipping on their pale pink-filled glasses.
Grapefruit, however, only grows in hot climates. For cooler countries where the large citrus fruit doesn’t grow, this twist on a paloma uses normally wasted peach skins mixed with acids to create a pink drink with a grapefruity taste using local ingredients.
Because the level of acidity and bitterness are easily controlled by the ingredients, only a little added sugar is needed, which makes this drink particularly refreshing.
Los Siete Misterios mezcal and Cocchi Americano Rosa round out the flavours with the peach skin acid solution, making for a drink that is light and refreshing, and not too sweet.
This recipe is from The Cocktail Balance 2.0, available in our shop.
PEACH SKIN ACID SOLUTION
150 g White Peach Skins
100 g Sugar
20 g Citric Acid
10 g Tartaric Acid
5 g Malic Acid
500 g Filtered Water
Prepare an ice bath by filling a large bowl with ice and cold water. This will be used to stop the cooking process after blanching. Bring a pot of water to a rolling boil. Ensure there is enough water to fully submerge the peaches.
Using a sharp knife, score a shallow "X" on the bottom of each peach. This will make peeling easier after blanching. Carefully place the peaches into the boiling water and boil for about 30seconds, or until the scored peel starts to curl.
Immediately transfer the peaches to the ice bath with a slotted spoon. Let the peaches cool in the ice water for a minute or two, then take out and let cool. Once cool, the skin should slip off easily from the "X" mark.
Weigh the peeled skins. Put all the ingredients into a blender and blend until the skins are completely blended, and sugar and acids fully dissolved.
Leave it to macerate for 1 hour and then strain through a cheesecloth or superbag. Bottle and store refrigerated.
SKINNY PALOMA
35 ml Los Siete Misterios
15 ml Peach Skin Acid Solution
10 ml Cocchi Americano Rosa
1 ml Peychaud’s Bitters
80 ml Filtered Water
METHOD: Carbonate at 45 psi
GLASS: Patrik Illo
