Thursday, May 1, 2014

count camillo's paloma

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.

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