Tequila Sunrise – Original 1930s Baltimore Hotel Recipe

Original Tequila Sunrise
Original Tequila Sunrise

The History Of The Tequila Sunrise.

The Original tequila sunrise is commonly believed to be invented by Gene Sulit in the 1930s at the Baltimore Hotel in Pheonix, Arizona. The Original Baltimore Hotel tequila sunrise is entirely different from the orange juice one most are familiar with. The recipe most are familiar with is the 1970s Trident Hotel recipe. In my opinion, the original Baltimore hotel recipe is delicious and superior to the Trident recipe.

The original tequila sunrise recipe was not widely published from what I can find, but I did find a recipe for it in the 1972 edition of the Trader Vic’s Bartender guide. That recipe is slightly different from the one I have here, but it is still structurally a collins and has creme de cassis as the sweetener and soda water as the lengthener. The more common orange juice version by Trident was invented around the 1970s. The bartender credited with creating this newer version was Bob Lozoff. In an ad for Jose Cuervo, bob stated the tequila sunrise was too complicated for them to make, so they made their own variation of tequila, orange juice, and grenadine. I’m not sure if he literally means it was too hard to make it, or he instead means maybe the creme de cassis was hard to keep stock, which I could see being an issue. But if that is the case, why change the soda water to orange juice, and why not just give it a different name? Who knows.

What Does The Tequila Sunrise Taste Like?

The original Baltimore Hotel tequila sunrise recipe is fantastic. It is so much better than the orange juice one. It tastes like a jolly rancher and is sweet, tart, and refreshing. It’s so easy to drink a couple of these, and I’m a little sad I only just learned of this great classic.

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Tequila Sunrise (1930s Recipe)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

303

kcal
ABV

11%

Total time

3

minutes

Learn how to make the original tequila sunrise.

Ingredients

  • 2/3 oz Lime Juice

  • 2/3 oz Creme De Cassis

  • 1.5 oz Silver Tequila

  • 5 oz Soda Water

Directions

  • Fill your serving glass with ice. Combine all ingredients except for the soda water in the glass
  • Stir and combine the ingredients and at the same time chilling the glass. Top off with more ice if you need to.
  • Lastly gently add the soda water to maintain its carbonation and give a couple gentle stirs to mix.
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Paloma – Classic Recipe & History

Paloma
Paloma

History Of The Paloma.

It isn’t easy to pin the Paloma down to any singular creation, and the truth is it most likely started as a simple, ubiquitous everyman’s drink. It is very uncommon to see tequila cocktails before the 1970s, except that being the margarita and a few other tiki drinks. Scanning through many Spanish, Mexican, American, and British cocktail books from 1909 to 1972, I could not find the Paloma or any grapefruit and tequila cocktail. David Wondrich points out in an article he wrote for the Daily Beast that some of the first mentions of this drink appear in the 1997 Mexican cookbook “A Cook’s Tour of Mexico” by Nancy Zaslavsky, where it is called a lazy man’s margarita and common in the town’s plaza.

The exciting takeaway from this is the drink didn’t seem to have a solid name yet (At least from what we know). This implies that this cocktail is still relatively new and, while popular with locals, has flown under the radar of those who write about Mexican food and drinks. I don’t want to assume this was the locals’ attempt at making an easy margarita. I believe they invented something unique with what was available. Structurally the Paloma is a rickey which is nothing like a margarita. The margarita falls into the sour style, so I will assume this is entirely a new drink. Obviously, with such limited information, assumptions have to be made. Still, from what I can tell, the local population was using cheap Squirt soda and limes to make cheap tequila taste better. If that history is somewhat correct, then I like that. That is the true cocktail creation story. Just a bunch of locals trying to find ways to make some bottom-shelf booze taste better, which is the origin of most of the famous old cocktails.

Dave Wondrich mentions in the article that one of the earliest places selling this cocktail with the name “Paloma” (Which means dove in Spanish) was the Tlaquepaque Restaurant in Orange County, California. Located about 20 minutes north of Disneyland (with no traffic, of course), this traditional Mexican restaurant and the local Mexican immigrant population helped bring this fantastic cocktail to California. The Paloma has since spread to the rest of the United States, but it is most popular in the southwest. As a southwest resident and someone who has been drinking since the early 2000s, I noticed the Paloma start to appear on Mexican menus around the mid to late 2000s. Today, every Mexican bar or restaurant in the city I live in has a Paloma.

Grapefruit Soda And Paloma Variations.

The oldest known way to make a Paloma is with grapefruit soda. Squirt was the first soda to be used in a Paloma, but many different brands all make excellent products. Some of the best options are:

  • Fever-Tree Pink Grapefruit
  • Jarritos Grapefruit
  • Schweppes Grapefruit
  • Fresca
  • San Pellegrino Grapefruit
  • Izze Grapefruit

The list goes on and on, but I think you get the idea. These are just some of the more common ones found at stores. So find a brand you like and go with that.

The other option for making a Paloma is to use fresh grapefruit juice. Using this method, you would substitute the 4 or 5 oz of grapefruit soda with a 1 oz grapefruit juice (Usually, white grapefruit juice is too tart in cocktails, but since there is a bit of syrup added, then white, pink, or red grapefruit works well), 1/2 oz simple syrup, and 3-4 oz soda water. Both ways are reasonable; it depends on your taste which you prefer. The soda version is sweeter, appeals more to the rum and coke crowd and the fresh grapefruit juice is much less sweet and appeals more to the sour cocktail crowd. Try both and see which you prefer. Also, keep in mind that this changes the structure of the cocktail. The soda version is structurally a rickey, and the fresh juice version is a collins. Rickey’s are a soda (sweetness is not a variable for the soda), citrus juice, and base spirit. Collins is soda (sweetness is not a variable for the soda), citrus juice, syrup, and sweetener. Ultimately, the final products of these two versions of the Paloma are similar enough, but if the structure is essential, that is something to keep in mind.

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Paloma (Classic Recipe)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Mexican
Servings

1

servings
Calories

214

kcal
ABV

10%

Total time

3

minutes

Make a classic Mexican Paloma cocktail

Ingredients

  • 2/3 oz Lime Juice

  • 5 oz Grapefruit Soda

  • 2 Silver Tequila

Directions

  • In a highball glass with ice, combine the spirit and citrus juice.
  • Stir to combine the ingredients.
  • Top off with soda and give one last stir to combine.
  • Optional garnish of Chamoy and Tajin rim.
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Coco Loco – Delicious Cocktail Recipe

Coco Loco
Coco Loco

What Is The Coco Loco?

The Coco Loco is a famous beach and street stand cocktail in Colombia that has spread to other parts of the Caribbean. Now I’ve never been to Colombia and couldn’t find any old recipe books mentioning it, so everything I have learned about it I got from the all-mighty Google. It seems to be a popular beachgoer and tourist drink, each selling using a different recipe. I couldn’t find anything canon on the coco loco, and like so many Caribbean cocktails, it seems comfortable living as a pretty local drink with countless variations. The coco loco is often made right on the beach before the customer. The vendor cuts the top off a coconut, adds the ingredients with the coconut water, gives the coconut a couple of shakes, and puts a straw in the hole. Although even with all the variety, every recipe I tested includes cream of coconut, coconut water, lime juice, simple syrup, vodka, white rum, and silver tequila. So basically, I just stuck to the average of most recipes I found. I do question how old it is and can’t see it being older than the 1950s, at the most. The inclusion of vodka is odd since vodka didn’t leave Russia in large volumes till the bolshevik revolution in 1917. Furthermore, vodka didn’t become a popular cocktail spirit till the 1940s with the invention of the Moscow Mule in LA. If the Coco Loco is older, I imagine vodka was a later addition to boost the ABV to suit American taste.

Variations of the Coco Loco

From what I read, there seem to be as many recipes for the coco loco as people making it. It’s a cheap and easy-to-make cocktail for which tourists can be suckered into paying a high price. Most major Caribbean cruise ships have their recipe for it. The recipe provided here is the sum of all the recipes I could find for it in English and Spanish averaged out. Think of this as a default recipe, but go for it if you want to add something that improves it or makes it unique.

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Coco Loco

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: Colombian
Servings

1

servings
Calories

439

kcal
ABV

12%

Total time

3

minutes

Learn how to make a Coco Loco.

Ingredients

  • 1/2 oz Lime Juice

  • 2 oz Cream of Coconut

  • 2 oz Coconut Water

  • 2/3 oz Vodka

  • 2/3 oz Silver Tequila

  • 2/3 oz White Rum

Directions

  • Combine all ingredients in the shaker and add crushed ice to the shaker.
  • Lightly shake the drink.
  • Pour the whole contents of the shaker into the glass.

Recipe Video

Notes

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Tequila Sunrise – Classic Trident Recipe

Tequila Sunrise Cocktail
Tequila Sunrise Cocktail

The History Of The Tequila Sunrise.

The Original tequila sunrise is commonly believed to be invented by Gene Sulit in the 1930s at the Baltimore Hotel in Pheonix, Arizona. The Original Baltimore Hotel recipe is 2/3 oz lime juice, 2/3 oz creme de Cassis, 1.5 oz silver tequila in a glass with ice and topped off with soda water.

The more common present-day recipe was invented in the early 1970s by Bob Lozoff while working at the Trident restaurant in Sausalito, California. In an ad for Jose Cuervo, bob stated the tequila sunrise was too complicated for them to make, so they made their own variation of tequila, orange juice, and grenadine. They chose to call this new drink the tequila sunrise instead. The Rolling Stones hosted a private party at the Trident and apparently fell in love with the drink. Interest in this version of the tequila sunrise grew out of the Rolling Stones’ popularity, and they’re requesting for a tequila sunrise made this specific way.

What Does The Tequila Sunrise Taste Like?

The Bob Lozoff version of the tequila sunrise taste like a slightly sweeter, fruitier screwdriver. It’s an improvement on the standard screwdriver, a pretty one-dimensional drink. The tequila sunrise makes for a good brunch cocktail. I won’t say it’s a great drink, but it’s not bad. Aesthetically it is better than it tastes.

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Tequila Sunrise

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

405

kcal
ABV

10%

Total time

3

minutes

Learn how to make the 1970s Trident restaurant version of the Tequila Sunrise.

Ingredients

  • 2 oz Silver Tequila

  • 6 oz Orange Juice

  • 1 oz Grenadine

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass except the grenadine.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into serving glass and gently pour in the grenadine so it settles on the bottom.

Notes

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Margarita | Fantastic Original 1937 Cafe Royal Recipe

Margarita
Margarita

The History Of The Margarita.

This is the tequila variation of the Sidecar, and while it is heavily associated with Mexico, The oldest known recipe for it is from Britain. The Oldest known recipe is from the Cafe Royal Cocktail Book by William J. Tarling of London. The Cafe Royal has the EXACT recipe for a margarita, but it’s called the Picador and not the Margarita (Margarita is the Spanish word for a daisy flower).

I’ve heard the argument that since it’s not called the margarita, it’s not a margarita, but the recipe is precisely a margarita, and regardless of the name, the actual drink is more important. To William Tarling’s credit, the Cafe Royal was well known as a more experimental high-end bar that used exotic spirits, liqueurs, and juices. Tequila would be seen as exotic in 1930s England, and the book has not 1 but 14 different tequila recipes. I couldn’t find another cocktail book with that many tequila cocktails until the 1970s.

The first use of the name margarita comes from the December 1953 issue of Esquire Magazine. Their drink of the month section on page 76 says, “She’s from Mexico, and her name is the Margarita cocktail — She is lovely to look at, exciting and provocative.” The Esquire recipe is:

  • 1 oz Tequila
  • Dash of triple sec
  • Juice of half a lime or lemon
  • Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin on salt, and sip.

Notably, Esquire was the first to add a salted rim to the cocktail, and their proportions are much sourer than the Cafe Royals.

Should I Use Margarita Mix, Sweet And Sour, Or Orange Liqueur And Citrus?

Margarita mix and Sweet and sour are the same things. The name sweet and sour is to sell the same product to people looking to make a drink other than just a margarita. The truth is they are all kind of crap. Some are better than others, but most of those cost between 25-30 USD, and at those prices, you might as well get the real stuff and buy Cointreau. Also, combining equal parts of orange liqueur and lime juice is already so easy that buying pre-mix is not beneficial.

The other consideration is which orange liqueur to buy. The market is over-saturated, and the selection is overwhelming. Cheap orange liqueur is often pretty gross, and if my option were a cheap orange liqueur or margarita mix, I would get the margarita mix. I love a deal, but orange liqueur is one of those items where you get what you pay for. Price-wise, about 20 and up, they taste pretty good. The next thing to consider is whether to get one made with an aged base spirit or not. Grand Marnier is made with an aged brandy, and Cointreau is not. Orange liqueurs made with an aged base spirit tend to be more mellow and easier to sip straight. If you like drinking cordials, then Grand Marnier would be a choice. Un-aged base spirits tend to have more robust, more crisp flavors. The orange flavor in orange liqueurs like Cointreau is rich and clean. It all comes down to your personal preferences. Cointreau mixes better in almost all cocktails and makes a fantastic margarita. It’s also the most expensive, but as I said earlier, you get what you pay for when buying orange liqueur, and the cost is typically proportional to quality.

What Is The Difference Between Orange Liqueur, Curaçao, And Triple Sec?

Orange liqueur, triple sec, and curaçao are all the same products. They are all orange liqueurs. The reason for the different names is purely a marketing and product differentiation. The Dutch first started producing orange liqueur using Laraha oranges from the Caribbean island of curaçao somewhere in the 17th century. Sometime later, several French companies began producing orange liqueur too, and to make their product sound more exotic, Bols (the Dutch brand) began marketing theirs as Orange curaçao. In the 1850s, Cointreau came on to the scene and began selling their premium dry orange liqueur. Cointreau advertised that their base spirit (brandy) was filtered three times for clarity and neutrality to give their product a clean, crisp orange flavor. They called their product “Triple Sec,” which translates into English as three times dry. Cheap competitor quickly copied their branding and began calling their orange liqueurs triple sec. Cointreau later deemed the name triple sec had become chavey/tarnished and changed it back to simply orange liqueur. In an already confusing and oversaturated market, dyes were added to make one’s product stand out on the shelf next to other bottles. That is why orange liqueur goes by three different names and comes in every spectrum color.

William Tarling’s Cafe Royal Book And Its Influences.

Cafe Royal is massive. I can’t find exactly how many recipes are actually in this book, and I’m not going to count, but my best guess is around 1200. William Tarling did not create most of the recipes in Cafe Royal; he was the president of the UKBG (United Kingdom Bartenders Guild) and head bartender of the Cafe Royal in London. He instead compiled some of his own bars’ top recipes and the recipes of other UKBG into a single source. In his introduction, he says he combed through more than 4000 recipes to find the best and most original ones from around England. This book is a monster, and sadly ordinary folks like you and me will probably never own it. Sure there are limited reprints from time to time, but there were only 1000 original copies made in its single 1937 edition. The book was created and sold as a fundraising item for the UKBG healthcare benefit and Cafe Royal sports club. Healthcare didn’t become universal till 1948 in the UK. We’re still waiting here in the US.

William Tarling was known for experimenting with new ingredients. He positioned the Cafe Royal Bar as more edgy and experimental in its recipes compared to other more traditional bars like The American Bar at the Savoy Hotel. Cafe Royal was an early pioneer in Tequila, mezcal, and vodka cocktails mixed with exotic fruit juices. Tequila and Vodka cocktails don’t start becoming more common till the 1940s with the Moscow mule and the margarita. It’s easy to argue that the margarita was invented at the Cafe Royal in the early 1930s as their picador cocktail. In the book’s preface, William Tarling argues that there needs to be more originality and variety. Martinis and Manhattans are great but just as one tires of eating the same dinner night after night; it’s monotonous to drink the same drinks at every party. Have some fun and try channeling your inner William and try something you wouldn’t normally drink.

Recipe Resources

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Margarita – Original 1937 Recipe

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: Mexican
Servings

1

servings
Calories

247

kcal
ABV

32%

Total time

3

minutes

Learn how to make a classic Margarita.

Ingredients

  • 2/3 oz Lime Juice

  • 1 oz Orange Liqueur

  • 2 oz Silver Tequila

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Recipe Video

Notes

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Tequila Matador – Delicious 1972 Trader Vic’s Cocktail

Tequila Matador
Tequila Matador

The History Of The Matador Cocktail.

The original Matador (This is not that recipe. This recipe is the more popular trader Vic 1970s recipe) comes from the 1937 Cafe Royal Cocktail Book, a compilation of popular British cocktails in the 1930s. The book was put together by William Tarling, who did not create most of the recipes in the Cafe Royal; he was the president of the UKBG (United Kingdom Bartenders Guild) and head bartender of the Cafe Royal in London. It was well known for its use of tequila cocktails, which at the time was not a popular spirit to mix with. The original matador is a different drink made of equal parts tequila, dry vermouth, and orange liqueur.

Trader Vic’s Matador Variation.

A more contemporary take on the matador, this matador recipe is a tiki cocktail. This recipe is from the 1972 edition of Trader Vic’s Bartending Guide, and it is defiantly the more popular version of this drink. If you are looking for a new tequila recipe, then give the matador a try.

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Matador

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

189

kcal
ABV

12%

Total time

3

minutes

Learn how to make a Matador cocktail.

Ingredients

  • 1/2 oz Lime Juice

  • 4 oz Pineapple Juice

  • 2 oz Silver Tequila

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

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La Water – Cocktail Recipe

LA Water Cocktail
LA Water Cocktail

A friend of mine suggested I add this cocktail, and while the stuffy pretentious drinker in me turns up its nose to modern cocktails like this, the laid-back, chill me loves drinks like this. I have no idea who first made this, they are most likely still young and still alive, but I will take a wild guess and say it was first mixed somewhere in LA. The joke is that this funky-colored drink is supposed to look like tap water in Los Angeles. I get that the joke is that the water is gross and funky, but if the tap water there tasted like this, I would move to LA and never look back. No, it’s not vintage, but it’s super good.

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La Water

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

335

kcal
ABV

30%

Total time

3

minutes

Learn how to make a strong and tasty LA Water cocktail.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 oz Blue Orange Liqueur

  • 1/2 oz Raspberry Liqueur

  • 1/2 oz Midori

  • 1/2 oz Vodka

  • 1/2 oz White Rum

  • 1/2 oz Silver Tequila

  • 1/2 oz Dry Gin

Directions

  • Add ice to the serving glass.
  • Combine all the ingredients in the serving glass and add 1 drop of blue food dye if you do not have blue orange liqueur.
  • Give the drink a few turns to mix and chill.

Notes

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Durango – Make Trader Vic’s Classic 1972 Orgeat Paloma

Durango
Durango

The Durango. An Almond Paloma.

I only mention the Paloma to this since it has grapefruit and tequila, but the Durango is not related to the Paloma. This recipe comes from the 1972 Trader Vics Bartending Guide, predating the Paloma by around 15 to 20 years. The Paloma also uses grapefruit soda, while this recipe uses frozen concentrated grapefruit juice. I have the recipe here using fresh grapefruit juice, but the original Durango recipe calls for 1.5 oz of frozen concentrated grapefruit juice. Frozen concentrated juices are not as easy to come by as they were in the 60s and 70s, let alone frozen concentrated grapefruit juice. Since frozen concentrates are reconstituted by adding three times the concentrated volume with water, I have the 1.5 oz grapefruit juice reconstituted back to 6 oz.

A Short History of Tiki.

Contrary to popular belief, the Tiki cocktail and culture has nothing to do with traditional Polynesian culture or drinking and was born in 1930s Hollywood, California. As with many cocktails during prohibition, the trend of mixing drinks in the United States, which differed from the cocktail trends being made in Europe during the same time, moved more and more toward using fruit juices, syrups, and liqueurs to mask the taste of poor quality liquor. The epitome of this became the tiki cocktail. The Tiki trend can be traced back to two specific originators, Donn Beach and Victor Bergeron, in California.

Immediately at the end of prohibition, Donn Beach opened Don the Beachcomber near Hollywood Blvd. and themed the bar around Polynesian caricature culture in classic Hollywood style. It was like stepping into a Hawaiian vacation. This is what sold the public on it. Not only were the cocktails boozy, sweet, and damn good, It was an escape from the realities of life and the great depression the United States was currently in. Soon after opening Victor Bergeron visited Don The Beachcomber and fell in love with what Donn Beach created; he brought the Tiki theme back home to the Bay Area, where he opened Trader Vic’s. The tiki style slowly spread and exploded after WWII into a full-on Tiki craze. Peaking in the 50s with parents theming their home bars in tiki fashion and hosting tiki parties, the trend began to fade in the 60s. Returning in a bit in the early 2000s, the Tiki bar started to make a modest comeback. Not to the former glory it once had, but today most cities have at least 1 or 2 tiki bars that make excellent drinks.

Only Victor Bergeron published his recipes as far as the two creators of the tiki bar, Donn Beach and Victor Bergeron. After 1989, when Donn Beach died, there wasn’t a single person who knew his recipes. Only Donn knew, and he took those recipes to the grave with him. Fearing that others would copy his cocktails, Donn was the only one who knew his recipes and would show up early each day to pre-mix batches of mixer in private. Not even his bartenders knew and bottles were labeled “mixer” #1, #2, #3 etc, “Spice mix” #1, #2, etc, “Donn’s mix” #1, #2, etc. Famous Beachcomber cocktails like the Pearl Diver, three dots and a dash, and Zombie are all former bartenders’ and patrons’ best guesses as to what the recipe was. Jeff Berry is the go-to historian for all things tiki and has done more than anyone to help preserve these recipes and interview those with first-hand experience. His reconstructions of Donn’s recipes are perhaps the closest we will ever be to the original recipes. But with Victor Bergeron, there are none of those issues. He wrote every one of his recipes down and published them in several books. Just look it up if you want to know the original Mai Tai, Fogcutter, or Navy Grog recipes. If you can’t find his book, google the EUVS Vintage cocktail website. It’s a free resource owned by Pernod Ricard that has almost every single cocktail book ever printed available to read.

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Durango

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

200

kcal
ABV

10%

Total time

3

minutes

Learn how to make a classic Durango Cocktail.

Ingredients

  • 6 oz Grapefruit Juice

  • 1.5 oz Silver Tequila

  • 1 tsp Orgeat

  • 2 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass. Lastly add the soda water.

Notes

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Fresh Grapefruit Paloma Recipe

Paloma Cocktail
Paloma Cocktail

The History Of The Paloma.

It isn’t easy to pin the Paloma down to any singular creation, and the truth is it most likely started as a simple, ubiquitous everyman’s drink. It is very uncommon to see tequila cocktails before the 1970s, except that being the margarita and a few other tiki drinks. Scanning through many Spanish, Mexican, American, and British cocktail books from 1909 to 1972, I could not find the Paloma or grapefruit and tequila cocktail. David Wondrich points out in an article he wrote for the Daily Beast that some of the first mentions of this drink appear in the 1997 Mexican cookbook “A Cook’s Tour of Mexico” by Nancy Zaslavsky, where it is called a lazy man’s margarita and common in the town’s plaza.

The exciting takeaway from this is the drink didn’t seem to have a solid name yet (At least from what we know). This implies that this cocktail is still relatively new and, while popular with locals, has flown under the radar of those who write about Mexican food and drinks. I don’t want to assume this was the locals’ attempt at creating an easy margarita. I believe they invented something unique with what was available. Structurally, the Paloma is a rickey that is nothing like a margarita that is structurally a sour, so I wills is entirely a new drink assuming that the. Assumptions have to be made with such limited information, but from what I can tell, it seems the local population was using cheap Squirt soda and limes to make cheap tequila taste better. If that history is somewhat correct, then I like that. That is the true cocktail creation story. Just a bunch of locals trying to find ways to make some bottom-shelf booze taste better, which is the origin of most of the famous old cocktails.

Dave Wondrich mentions in the article that one of the earliest places selling this cocktail with the name “Paloma” (Which means dove in Spanish) was the Tlaquepaque Restaurant in Orange County, California. Located about 20 minutes north of Disneyland (with no traffic of course), this traditional Mexican restaurant, along with the local Mexican immigrant population, helped bring this wonderful cocktail to California. The Paloma has since spread to the rest of the United States, but it is most popular in the southwest. Personally, as a resident of the southwest and someone who has been drinking since the early 2000s, I definitely noticed the Paloma start to appear on Mexican menus around the mid to late 2000s. Now every Mexican bar or restaurant in the city I live in has a Paloma.

Should The Paloma Be Made With Fresh Grapefruit Or Grapefruit Soda?

Traditionally the Paloma is made with Squirt grapefruit soda, but that doesn’t mean you can’t use other grapefruit sodas or fresh grapefruit juice. A very popular Mexican soda is the Jarritos brand. They make tons of different flavored sodas (tamarind is the best, I remember buying these and all the fun chamoy candies from the ice cream man as a kid.), but Jarritos makes a delicious grapefruit soda that you may want to try. Also, if you can, buy Mexican Squirt or just Mexican soda in general. Almost all sodas made in Mexico are made with natural cane sugar and taste noticeably better than American-made sodas. The reason for this, and why the most added sweetener in the US is corn syrup, is America has a high import tax on sugar to protect grain farmers. It is financially challenging to use natural sugar in conjunction with grain subsidies. Today, most local supermarkets have a “boutique” soda section that stocks Mexican-made sodas, so buy one of those if you can.

The second option for making a Paloma is to use fresh grapefruit juice. Using this method, you would substitute the 4 or 5 oz of grapefruit soda with a 1 oz grapefruit juice (Usually, white grapefruit juice is too tart in cocktails, but since there is a bit of syrup added, then white, pink, or red grapefruit works well), 1/2 oz simple syrup, and 3-4 oz soda water. Both ways are reasonable; it depends on your taste which you prefer. The soda version is sweeter, appeals more to the rum and coke crowd and the fresh grapefruit juice is much less sweet and appeals more to the sour cocktail crowd. Try both and see which you prefer. Also, keep in mind that this changes the structure of the cocktail. The soda version is structurally a rickey, and the fresh juice version is a collins. Rickey’s are a soda (sweetness is not a variable for the soda), citrus juice, and base spirit. Collins is soda (sweetness is not a variable for the soda), citrus juice, syrup, and sweetener. Ultimately, the final products of these two versions of the Paloma are similar enough, but if the structure is essential, that is something to keep in mind.

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Paloma Cocktail (Fresh Grapefruit)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

294

kcal
ABV

10%

Total time

3

minutes

Learn how to make a fresh grapefruit paloma.

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Simple Syrup

  • 2.5 oz Grapefruit Juice

  • 2 oz Silver Tequila

  • 2.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass. Lastly add the soda water.

Notes

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Bloody Maria – Make A Spicy Tequila Bloody Mary

Bloody Maria Cocktail

What Does a Bloody Maria Taste Like?

People’s opinion of a Bloody Maria is typically binary, just like the Bloody Mary. The two are very similar, and people either love them or hate them. It’s not your typical cocktail because, unlike other sweet, sour, refreshing, earthy, or herbal cocktails, the Bloody Mary is creamy and savory. The Bloody Mary has a creamy full body mouthfeel; it’s salty and sweet with bright red tomato and umami flavors. Understandably, some people find this an off-putting taste for a cocktail since it’s so different. Personally, I am put off when the tomato flavor is too strong, but I love this cocktail when there is much more Worcestershire and horseradish in the drink. Like buying a jar of spaghetti sauce, just because you don’t like one brand does not mean you dislike spaghetti entirely. Maybe the issue isn’t the flavors of the drink but the proportions and balance of those flavors. If made right, this can be a delicious drink. Unless you find a Bloody Mary mixer you like, it’s best to make it from scratch exactly the way you want.

The History Of The Bloody Mary.

The Bloody Mary originated in 1920s Paris, France, by Fernand Petiot while working at The New York Bar. This bar would later become the famous Harry’s New York Bar after Harry MacElhone bought it. Fernand came up with the Bloody Mary as a kind of a hair of the dog drink to cure hangovers, and the popular myth states it was none other than the famous drunk Ernest Hemingway who Fernand first made the cocktail for. While that is likely not true, it’s still fun to imagine.

After prohibition ended, Fernand Petiot immigrated to New York and served his signature cocktail at The King Cole Bar at the St. Regis Hotel. The Bloody Mary was still just tomato juice and vodka in France, but New Yorkers were not impressed. They found the drink flat, two-dimensional, and too tomato-y. They suggested he somehow spice it up a bit. English being his second language, he took the suggestion literally. He added hot sauce, salt and pepper, and Worcestershire sauce. The spiced-up remake was a hit. More and more people began ordering Fernand’s Bloody Mary but the St. Regis Hotel found the name too vulgar for its high-class clientele. They tried to change the name to The Red Snapper, but it was too late. The cocktail had expanded beyond the hotel’s walls, and the public knew it as the Bloody Mary.

Using Bloody Mary Mix Vs Making It From Scratch.

If you are wondering whether to buy a mix or make it from scratch, it tastes best and is almost the same amount of work. You probably already have most of the ingredients in your pantry and fridge. Also, if you can drive to the store to buy a mixer, you can buy tomato juice and spices. Some mixers taste good, but they cost 2 to 3 times as much as just getting the ingredients and a cheap mixer tastes cheap. In addition, making it yourself provides you with much more control over the taste and final product.

Now, if you’re wondering whether to use V8 or Tomato juice, then that is up to you and a matter of preference. V8 is fine and gives the drink a more herbal tomato soup-like taste, while using regular tomato juice gives it a cleaner, brighter tomato taste. They’re cheap ingredients, so try both and see which you prefer.

Is The Bloody Maria A Hangover Cure?

The Bloody Mary was originally a “hair of the dog” cocktail and this tequila variation is the same. The hair of the dog was a 19th-century English expression for saying that one can heal a wound by applying a part of the thing that did the damage to the injury. It came from the idea that if you were bit by a dog, then putting some of the dog’s hair in the bite would help keep the wound from getting infected. In the case of a hangover, a hair of the dog cocktail is one you drink the following day to help ease the pain. As you start to sober up, your brain starts to register what you just did to yourself. This keeps you from fully sobering up. It’s supposed to give you just enough of a buzz to numb you till the brunt of the hangover passes. That being said, the Bloody Maria is a pretty good hangover drink. The Bloody Maria provides electrolytes, vitamins, enough booze to buzz, enough fluid to help hydrate lightly, and spices for pain relief. Salt provides the electrolytes. Tomato juice is high in vitamin C, E, and potassium. Lemon juice is high in vitamin C. Worcestershire sauce has B vitamins, niacin, and vitamin C. Horseradish is also very high in antioxidants. The hot sauce has capsaicin, which is often used as pain relief since capsaicin turns off the neurotransmitters that are currently telling the brain it’s in pain—like Tylenol.

The Most Important Ingredient.

The most essential ingredient in this cocktail is the spices you use to balance the tomato juice and the number of spices you use. Like the 1930s New Yorkers who told Fernand Petiot to spice the drink up because it was too tomato-y, You are trying to enrich and balance the tomato juice flavor with spices. It doesn’t take much Worcestershire sauce, hot sauce, or horseradish to change the flavor drastically, but the right amount will blend evenly with the tomato juice. Too little spice makes for a flat drink, and too much is overwhelming. I got better at making this drink the more I cooked in the kitchen and learned not to fear cooking with spices. When creating a Bloody Maria, the most common problem people make is under-spice it, and the drink ends up too tomato-y, flavorless, and flat. This leads many people to think they hate these kinds of drinks. Taste is unique to everyone, so under spiced to one is perfect for someone else, but my advice is to taste each ingredient individually and experiment with flavors and proportions. If the taste is incorrect, add what it needs to make it right. This isn’t an easy drink to get right, so don’t if it’s not quite right, don’t be discouraged; keep trying.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Bloody Maria

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

183

kcal
ABV

10%

Total time

3

minutes

Learn how to make an amazing Bloody Maria.

Ingredients

  • To taste Horse Radish

  • To taste Salt

  • To taste Black Pepper

  • To taste Worcestershire sauce

  • To taste Hot Sauce

  • 1 oz Lime Juice

  • 5 oz

  • Tomato Juice
  • 2 oz Silver Tequila

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass filled with ice.

Notes

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Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.