My new cocktail craze of late is the Paloma. It’s not unlike a margarita, only without the whole “stepped on a pop top,” parrots-and-palm frond nonsense. Don’t get me wrong, I love the beach as much as the next girl (well, actually, that’s not true. I like the beach slightly less than the next girl, probably because I have a porcelain complexion which turns with alarming speed into a lobster-colored sunburn. Also I don’t really care for sand). I just like my booze a little classier.
Anyway, speaking of class, I also love this drink because when I think “Paloma,” I think “Picasso,” and when I think “Picasso,” I think about the wonderful Modern Lovers song “Pablo Picasso”.
That might be a little glimpse into the inner workings of my brain that you could’ve done without, huh? OK. On to the recipe:
1.5 oz tequila, preferably tequila blanco
juice of half a lime
Wet rim of glass with a lime wedge and dip into a mixture of coarse salt and chili powder. Add ice to glass. Add rest of ingredients. Garnish with lime wedge. Enjoy!