3/4 oz Blanco Tequila (Espolon)
3/4 oz Sweet Vermouth (Dolin)
3/4 oz Campari
Pour into a Highball glass filled with ice and 2 oz of grapefruit soda (Rième Pink Grapefruit). Stir gently and garnish with a sprig of rosemary (omitted).
After the Last Cold Night Before Spring, I opened up my 75th Anniversary Edition of Mr. Boston and searched for a hidden gem. There, I spotted an unattributed recipe, Count Camillo's Paloma, that seemed like a delicious merge of a Negroni and a Paloma. Perhaps the drink was crafted by the Godfather of the Paloma, Evan Harrison, in his seminal work Popular Cocktails of The Rio Grande, but if anyone knows for sure, please comment here. I do remember that tequila works rather well with the Rième grapefruit soda I also used in making a Shadyside Fizz. Once mixed, the Count Camillo's Paloma paired the Campari and grapefruit notes on the nose. A carbonated grapefruit and grape sip led into a tequila and Campari swallow. Overall, a refreshing Negroni variant perfect for a warm summer's eve.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!