Paloma

From issue #108, page 44. March, 2023
    Paloma

    Serves: 2

    INGREDIENTS

    90ml 1800 Silver Tequila
    30ml grapefruit juice
    15ml lime juice
    15ml lemon juice
    20ml simple syrup
    sparkling water, to top
    salt 
    2 grapefruit slices

    METHOD

    Pour 1800 Silver Tequila, juices and simple syrup into a cocktail shaker, fill with ice and shake well.

    Strain into two tall glasses over ice and top up with sparkling water. Add a pinch of salt and a slice of grapefruit to serve. 

    Visit www.1800tequila.com or on Instagram @1800tequila.nz

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.