Mezcal Paloma, Aperol Spritz, Gin Fizz Redux


This week on What Are We Drinking is rife with controversy. I picked a drink that got slammed by the New York Times two days later, and Tom picked the drink that I literally picked last week

Clare’s Drink: Mezcal Paloma

The Paloma is classically made with Tequila and Grapefruit Soda like Squirt or Jarritos, a Mezcal Paloma switches out the Tequila for Mezcal, but I want to show you how to do a fancy cocktail bar one and not just a mixed drink

1/4 ounce simple syrup
1/4 ounce lime juice
2 ounces grapefruit juice
2 ounces mezcal (or tequila)
2 ounces soda water
1 grapefruit wedge, for garnish

1.Rim the glass with salt

2. In your shaker add all ingredients besides soda water

3. Shake, strain, pour over ice

4. Top with soda water, add grapefruit garnish

Mike’s Drink: Aperol Spritz

Tuesday night after work I was thirsty, and nothing sounded as good and thirst quenching as an Aperol Spritz. A Coworker and I find ourselves at The Smith and had a few, and they were everything I could have asked for. A good spritz is sweet and bitter but most importantly, thirst quenching. This low ABV cocktail is great to have on a hot day, a cold day, or an average weather day. The NY Times just published an article about how it is a bad drink because it is all marketing and usually made with cheap and sweet sparkling wine. If it is overly sweet it will not be good, but any place that is carrying Aperol and doesn’t have the Spritz on its cocktail menu will usually have a decent prosecco that they pour by the glass

2 oz Prosecco

1.25 oz Aperol

Splash of Soda Water

1. Fill your glass with ice

2. Add all ingredients

3.Garnish with Orange Slice

Tom’s Drink: The Ramos Gin Fizz

Tom just straight up stole my drink from last week. After we recorded he went to his favorite bar and ordered one. It blew his mind so he amazon primed Orange Blossom Water and is hellbent on mastering them at his home. So I apologize that we have the same cocktail two weeks in a row, blame Tom

2 oz Gin

.5  oz Lemon Juice

.5 oz Lime Juice

.5 oz  Simple Syrup

.5 oz heavy cream

3 dashes orange flower water

1  Egg White

Top  with club soda

To Prepare:

Put all ingredients besides the club soda into a shaking tin and shake vigorously without ice. This is called dry shaking and allows for the foam to form in the drink. Add ice and shake vigorously again. Honestly, you will be shaking for about 5 minutes. Pour into a Collins Glass with ice, add seltzer into the tins to pick up whatever is left and top your drink with it.

The Ramos Gin Fizz was created by Henry Ramos in New Orleans in the 1880s. People would come from all over to drink one so he employed an entire line of men to just shake these cocktails.


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