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Guava Coconut Paloma

guava coconut paloma - yael Vengroff

A spicy and tropical take on a tequila classic.

Award-winning bartender Yael Vengroff adds her own tropical twist to the classic Paloma by introducing a guava cordial and topping the cocktail with sparkling coconut water. “I was immediately struck with how prominent the coconut flavor came through to add an element of decadence without the sweetness or weight of a cream of coconut or coconut liqueur,” she says. And with just a hint of heat, this coconut Paloma recipe is the ideal summer refreshment.

Ingredients

  • 1 1/2 oz. blanco tequila
  • 3/4 oz. fresh grapefruit juice
  • 3/4 oz. fresh lime juice
  • 3/4 oz. guava cordial
  • 1/2 oz. Ancho Reyes Verde
  • 1 oz. sparkling coconut water (Vengroff uses Strange Water)
  • Tools:blender or immersion blender, shaker, strainer
  • Glass:Collins
  • Garnish:grapefruit half moon slice

Preparation

Add all the ingredients except for the sparkling coconut water to a shaker filled with ice. Shake to chill. Add the sparkling coconut water to the shaker and strain over fresh ice in the glass. Garnish.

Guava CordialAdd 1 cup of superfine sugar to 1 cup of guava juice with a pinch of salt. Blend with a blender or immersion blender to emulsify the sugar into the juice. Will keep in the refrigerator for one month.

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