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Paloma, Classic

9/22/2017

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Your standard Paloma is a breeze to make; pertinent, considering the word paloma means "dove" or "peace." Many northerners believe the Margarita to be the most popular cocktail of Mexico, but in fact, the Paloma far exceeds that tasty treat as the number one cocktail in Mexico. This three part series aims to impart some technical knowledge about this classic cocktail, and some novel ideas that might be a little off the grid.

The "OG" (Original Gangster)

The OG is not, in fact, a proper term for a Paloma, but it seems fitting for this most original and delicious cocktail comprised of tequila and grapefruit soda. Please hold, stop the presses; this is where things get real. Choice of grapefruit soda is key. I would say that a true, true, OG would use Jarritos. This is not up for debate. But, a sweet midwestern girl like me cannot resist any opportunity to use Squirt. Other acceptable choices are: LaCroix Pamplemousse, Fresca, or really any grapefruit seltzer you like. A squeeze of lime or grapefruit can be added, but is not necessary for this recipe.

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THE OG PALOMA
Build in chilled collins glass with ice
2 ounces Tequila
top with Grapefruit Soda
​Squeeze or garnish lime or grapefruit wedge or wheel

The Fresh Paloma (Alternate "OG")

In rare, catastrophic instances, grapefruit soda is not available. Let me introduce to you a very fresh option that I personally love because it allows us to use my favorite mineral water with a cult-like following, Topo Chico. 
In this rendition, the tequila you choose will have the greatest impact on your cocktail, followed by your grapefruit juice. Decide if you prefer a tart beverage (yellow grapefruit and more lime juice) or something a bit sweeter (pink grapefruit with just a hint of lime).
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PRO TIP: Always compliment a naturally sweet juice like grapefruit, orange, or pineapple with a squeeze of lime for balance.
THE FRESH PALOMA
Shake and Strain
2 ounces Tequila
.75 ounces fresh pressed grapefruit
.25 ounces fresh pressed lime juice
Top with Topo Chico (or your favorite sparkling water)
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Be Brilliant: Barrel Age with Betty

9/12/2017

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When it comes to high volume service, getting ahead is the name of the game. A custom barrel aged cocktail is a genius way to deliver a complex cocktail in a speedy fashion. 
It's easy to imagine how combining upward of 5 ingredients before service can give you a lot more time to do business, flirt with your guests, or concoct beautiful garnishes.
Consider this Double Brandy Snap which was prepared and aged at The Lab. Then, at the convention, simply chilled in an Erlenmeyer Flask and poured over large format ice in a spice rimmed 9 oz glass. Guests were thrilled with their 30 second craft cocktail! The excess (trust me, there was very little) was then bottled and labeled for the host to keep. 
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With over 800 guests in attendance, Terracon took advantage of prebatched & barrel-aged cocktails to give their custom glassware a chance to really stand out!
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Barrel Aging Do's & Don'ts

  • DO cure your barrel
  • DO allow ample aging time
  • DO test your concoction frequently
  • DO leave in a cool, dry place
  • DON'T put citrus or sugar in your barrel
  • DON'T leave your barrel partially empty for extended periods
  • DON'T forget to clean your barrel when changing the ingredients
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Double Brandy Snap (fills 3 litre barrel)
1 L Copper & Kings American Craft Brandy
500 mL Copper & Kings Butchertown Overproof Brandy
500 mL Art in the Age Snap
250 mL Allspice Dram
250 mL Aperol
250 mL Campari
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    Author

    A Betty (by a broad definition) is honest and brave, loyal and nurturing, witty and fun. She's balanced, quirky, open-minded, complex, and flawed. She's soulful and driven. And I think there's a little Betty in all of us. 
    Someone once said "Who the hell is Chris Henley!?" Well, that's me. I'm Chris Henley. Therapist. Concoctionist. Humanitarian. Perpetual Optimist. Dog Lover. Cocktail Enthusiast. I'm a bit of a Jane-of-All-Trades with an affinity for creativity in the kitchen and a fascination with understanding people. I once made a girl a drink "that tastes like tennis" and my favorite bartenders have never met a stranger. I'm awed by people who can do things I can't and I know more dogs in my neighborhood than I do humans. Speaking of my neighborhood, if you catch me on my stoop I will invite you in for fresh baked goods or a dangerous cocktail.

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