This Paloma puts a twist on the highlands in an Edinburgh-ready combination of honey, ginger and tonic water.
Difficulty
Intermediate
Ice
Cubed
Glass
Highball
Garnish
Sea buckthorn berries, heather and grapefruit zest
Occasion
Warm Weather
1
Ingredients
- oz
- ml
| 50 ml | Patrón Silver |
| 25 ml | Sea buckthorn juice |
| 20 ml | Grapefruit tonic |
| 15 ml | Heather honey and ginger syrup* |
| + | Sea buckthorn berries, heather & grapefruit zest |
| 50 ml | Patrón Silver |
| 25 ml | Sea buckthorn juice |
| 20 ml | Grapefruit tonic |
| 15 ml | Heather honey and ginger syrup* |
| + | Sea buckthorn berries, heather & grapefruit zest |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add all ingredients except tonic to a cocktail shaker with ice.
- Shake and double strain into a highball glass over cubed ice.
- Top with tonic.
- Garnish with Sea buckthorn berries, heather, and grapefruit.
*Heather honey and ginger syrup: In a saucepan combine 1 cup of heather honey, 1 cup of ginger, and 1 cup of water. Heat over medium heat for 20 minutes without allowing to boil. Place all contents in a blender and blend until smooth. Strain through a fine mesh strainer into a jar and store chilled for up to a month.
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