PALOMA SORBET FLOAT BY GASTRONOMISTA
Oh, there’s no place like paloma for the holidays.
Gastronomista’s Paloma Sorbet Float takes everything that’s good about Jalisco’s staple paloma cocktail – and then tops it with a scoop of tart grapefruit sorbet. Bursting with bright citrus notes and tongue-tingling soda water, this frosty frappe will bring the tropical vacation to you, no travel required.
Begin by mixing a super simple grapefruit sorbet base with grapefruit juice, fresh-squeezed lime and a drizzle of simple syrup. Next, chill the mixture and then place into your ice cream maker. For those without ice cream makers, freeze the mixture on cookie sheets and break apart before blending into a thick frozen puree.
Build the fizzy part of the float with a shot of dry, oaky aged Exotico® Reposado Tequila and a splash of bubbly soda water. For the spice lovers, kick it up with a dash of ancho chili powder or ancho chili liqueur. Last but not least, plop a scoop of snowy, fruity goodness on top and add a lime wedge for a spritz of Mexico.
Brighten up your holiday tiki shindig by serving with candied pineapple rings, toasted coconut chips and oven-grilled kebabs. No shoes, no shirt, no problem.
- 1 oz. Exotico® Reposado Tequila
- 1 Scoop Grapefruit Sorbet
- 4 c. Grapefruit Juice
- 2½ Limes, Juiced
- 1 oz. Simple Syrup
- 1 oz. Soda Water
- Sea Salt, To Taste
- Lime Wedge, For Garnish
Optional: Ancho Chili Powder or Ancho Chili Liqueur, To Taste
For the sorbet:
- Chill in the refrigerator, then add to an ice cream maker.
- Let run for 30-40 minutes, then transfer the sorbet to a bowl and place in the freezer to set overnight.
For the cocktail:
- Build in a cocktail coupe and garnish with a sprinkle of sea salt and a lime wedge.
- Serve with a small spoon.