Race Day Montreal Cocktail: Canadian Paloma

METHOD:

1. Using a small saucer or plate, combine the salt and Tajín together, set aside.
2. Using a fresh lime wedge, sliced across the middle, rub the juice across half of the Collins glass rim, then tip upside down and submerge the rim of the glass into the salt mix (this gives a half salt rim).
3. In a shaker, add the tequila, lime, grapefruit and maple syrup (see recipe below). Add the ice, and shake hard for 5-7 seconds.
4. Strain using the hawthorn into the salt rimmed Collins glass, filled with ice, and add the chilled grapefruit soda.
5. Using a bar spoon, gently stir from the bottom to the top to mix the ingredients.
6. Add the grapefruit ½ wheel to the glass, down the side.

*1:1 Maple Syrup – yield 16 oz

10 oz Boiling water
10 oz Grade A maple syrup

1. Add both ingredients to a food safe container and stir until dissolved.
2. Once cool, add to a bottle, and close the cap.
3. Add a date and name label, store in the fridge until use (you can use this right away). The syrup will keep up to 7-10 days refrigerated.