What do you drink in Mexico?

I just came back from racing from San Diego, California, to Puerto Vallarta, Mexico. It wasn’t very windy - it took us 6 days – so as a mixologist – I had a lot of time to think about what I might drink – when I got there. I really thought it would be Margaritas. I had visions of fresh lime, good tequila, and the bite of a good salt. But alas, reality had other plans.

When we finished racing, we were met at the dock by lovely friends, red solo cups, rum and coke. Traditional sailing cocktails. Once we cleared customs – we walked to the nearest bar – here comes my margarita…. And it did come. But was made with a terrible mix. I just couldn’t drink it.

I ordered another one at a new place. Same problem. Circle of trust was broken in an ocean of disappointment. So, what’s next? Palomas? Now, I've tested and made all kinds of fancy Paloma recipes. I even had a client that had one in mind and asked me to back into the recipe. I did, and it was good – so I thought – OK Paloma – Let’s go!

Everywhere I went I started ordering Palomas. Dee – lish!. Tequila, Grapefruit, Lime, and Salt. And do you know what my favorites were? Tequila and Fresca. So much that I also made them when I came home. Of course, I mess with them a bit and  infuse them with a Hail M Grapefruit and Hibiscus infusion – they turn a lovely pink!

Recipe: Pink Paloma

- 1.5 oz of Silver Tequila infused with a Hail M Grapefruit and Hibiscus Infusion
- Fresca – 4-6 oz
- Squeeze of Lime and if you have it – a sprig of Rosemary

Infuse your tequila for 15 minutes or 1 Day. You should be able to infuse up to 6 oz per infusion sachet – if you leave it in overnight. Rim your glass with Hail M Grapefruit and Rosemary Salt. Add Ice – lots of ice. Add the Tequila and top with Fresca.

Looking for something a little more fancy? More mixologist….. I had a client that loved Palomas and she loved a particular one she had at another bar, So I must have made easily 10+ variations. Different sweeteners, fresh juice, bottled juice, lime, soda… kitchen sinks…. You name it. Finally, we had it!

Lindsay’s Paloma for Cal Yacht Club

Rim your glass with Salt – (Yes, the Rosemary Grapefruit Salt)
- 1 oz Grapefruit Juice (not fresh – bottled is better- in this case)
- .5 oz Lime Juice – fresh
- .5 oz Vanilla Simple Syrup (recipe below)
- 1.5 oz Silver Tequila
Shake with Ice. Pour over Fresh Ice. Top with Club Soda.

I know two weird things. Not fresh grapefruit juice – it’s too tart. And Vanilla Syrup. Weird but works!

Vanilla Syrup
- 1 Cup Sugar
- 1 Cup of Water

Bring to a slow simmer until sugar is dissolved and liquid is clear. Scrape ½ of a Vanilla bean into Syrup. Throw in the bean and let sit for 1 hour. Remove the bean.

That’s it for now – easy Pink Paloma and the Mixology version – for Cal Yacht Club!

Here’s my team after 6 days of racing, drinking Rum & Cokes and waiting to clear customs in Puerto Vallarta after our race! (I'm the shorty all in black!)

Salud!