The Paloma is one of Mexico’s most celebrated cocktails and for good reason. Traditionally made with tequila, grapefruit and sparkling soda, it is renowned for being crisp, refreshing and incredibly easy to drink. Its name translates as “Dove” in Spanish and it has become a staple serve throughout Mexico, particularly during warm weather when something light and thirst-quenching is called for.
Earlier this year, drinks expert Olivier Ward of Gin Foundry showcased a modern interpretation of the classic Paloma on Channel 4’s Sunday Brunch using Explorer’s Gin. The result demonstrated just how versatile gin can be when paired with bright citrus flavours.
Explorer’s Gin brings a distinctive character to the cocktail through its carefully selected botanicals, including western red cedar, lemon verbena and bay leaves grown at the distillery. The cedar contributes a subtle woodland depth, while the citrus elements lift and brighten the drink. Combined with fresh grapefruit and sparkling soda, the result is a refreshing cocktail with layers of flavour that evolve with every sip.
The sharp citrus notes provide a wonderful contrast to the gin’s aromatic cedar backbone, creating a balance that is both vibrant and complex. The light effervescence adds further freshness, making it an ideal serve for summer gatherings, barbecues or simply enjoying in the garden as the evening draws in.
Elegant, approachable and packed with flavour, the Explorer’s Gin Paloma offers a refreshing British twist on a Mexican classic while celebrating the unique botanicals that make Explorer’s Gin so distinctive.
Ease of Making: Easy
Glass Type: High Ball Glass.
Taste: Bright, fresh with fizz.
Recipe:
- 30ml Explorer’s Gin.
- 15ml freshly squeezed pink grapefruit.
- 5ml freshly squeezed lime.
- 5ml sugar syrup.
- Soda.
- A twist of lemon.
Method:
- Add ice to a cocktail shaker.
- Add the gin, grapefruit, lime and syrup.
- Shake hard until well mixed, then strain into a glass.
- Top up with soda and garnish with a twist of lemon peel.
We hope you enjoy it as much as the Sunday Brunch team did!
