As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @maggiefrank.bakes
a little bit about the recipe
This recipe is a spin on a classic Mexican Paloma. A cocktail that features tequila and grapefruit can so easily be elevated when you add a cardamom-infused simple syrup.
SPECIAL EQUIPMENT:
Strainer or tea infuser
ACTIVE: 10m
INACTIVE: 20m
TOTAL: 30m
PRINT RECIPE
directions
For the Simple Syrup
Combine all ingredients in a saucepan. Heat over medium heat just until the sugar is dissolved, stirring constantly. Remove from heat and let cool. Strain into a clean glass container with a lid.
For the Drink
Pour the tequila and simple syrup into the glass and fill it to the top with ice. Use a spoon to stir along the edges to cool the drink down. Stir until the glass takes on the chill from the ice. Then pour in your soda to the top of the glass. Garnish with a slice of grapefruit and the peel, then enjoy!
For the Glass Rim
To assemble your drink you will want to cut a slice out of your grapefruit and run it along the edge of your glass, then press it into some fleur de sel to create a salted rim.
expiry
Store in the refrigerator and use within a month.
tips
Most bars use a naturally flavored grapefruit soda, but if you have trouble finding it, try this recipe with fresh grapefruit juice and some lime flavored soda instead.
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
