stirred paloma

1 1/2 oz Tequila (Olmeca Altos)
1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Pamplemousse (St. Elder)
1/2 oz Aperol
1/4 oz Lime Juice
1 pinch Salt (3 drop 20% Saline Solution)

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lime twist.Two Wednesdays ago, I returned to the online recipe flashcard set from the Eddy in Providence, and I opted to make the Stirred Paloma created there in 2015. The concept reminded me of how a proper Gimlet with lime cordial is stirred according to the earliest printed recipe in Harry MacElhone's 1922 Harry’s ABC of Mixing Cocktails, so I was curious to see how this one worked. Here, the Stirred Paloma showcased a lime, vegetal, and smoke bouquet to the nose. Next, orange and grapefruit notes on the sip led to smoky agave and grapefruit flavors on the swallow. While the Aperol was a pleasant touch, it moved things a little away from a Paloma in my mind although it did work well in the Dove & Daisy.