Sunset in a Glass

Margot Thompson and Rachael Freeman, of the SoT bartending team, mixing the Potosi Paloma.
Margot Thompson and Rachael Freeman, of the SoT bartending team, mixing the Potosi Paloma.

A cocktail recipe to hold you over until warmer, sunnier times

We can all feel spring just around the corner, but if you can’t wait for warmer weather, here’s a cocktail to hold you over until warmer, sunnier times. The bartending team at SoT in the Crossroads is yearning to be outdoors, and they have a new cocktail for their spring menu that is sure to take you there, the Potosi Paloma.

“We wanted to be outdoors in warmer weather,” says team member Margot Thompson. The entire team works together to develop all of their drinks and includes Rachael Freeman and Taylor Madden (Erik Mariscal, an original member of the SoT team has stepped away for the moment to selfishly focus on a new baby.) To keep their ideas fresh they have a “cocktail lunch” every Wednesday to taste and fine-tune their ideas. “It’s a twist on the Paloma, a classic tequila and grapefruit soda cocktail, just gussied up really. And it pairs great with street tacos,” Thompson says.

The flavors reminded her of growing up in the Southwest, watching the sunset over the Potosi Mountain range. You can find it on their spring menu, or feed your inner mixologist and build it yourself.

Potosi Paloma

GS_Drink_04_ALArguably the best reason for going to a cocktail bar is that finessed cocktails like this take a few extra steps that sometimes seem silly at home—except to the home-bar enthusiast! Before you intend to serve the cocktail, keep in mind that you need to prepare the following:

Pink Salt Rim: Mix freshly ground pink peppercorns and coarse Himalayan pink salt. Place in a dish and set aside.

Rose-Cardamom Syrup: In a saucepan, combine 1 cup of sugar, 1 cup of rosewater, and 1 teaspoon of cardamom. Bring to a simmer for a few minutes, then allow to cool. This syrup can be refrigerated for several weeks.

Homemade Grapefruit Soda: Just kidding—you can use a good store-bought one like Jarritos, as needed.

Aperol Foam: Close to the time you intend to serve the cocktail, combine 8 ounces Aperol (a bittersweet sunset-colored Italian liqueur), 2 ounces of water, and one 1 bar spoon of soy lecithin (available online or at specialty stores) in a bowl. Whisk with abandon to achieve a foamy consistency.

The Finished Libation: Lightly dampen the rims of your intended serving glasses. Dip them into the pink pepper-salt mixture to lightly coat the rims of the glasses.

Per cocktail, in a shaker with ice, combine:

1½   ounces Blanco tequila

¾    ounce fresh organic lime juice

¾    ounce rose/cardamom syrup

(The bartenders at SoT suggest the use of a jigger for measuring your cocktails, and I couldn’t agree more.) Measure, shake and strain into the rimmed glass. Add a good splash of grapefruit soda and then garnish with a dollop of the Aperol foam. Serve and enjoy immediately.