Cinco de Mayo has taken on a significance of its own in the United States, celebrating Mexican-American culture beyond the commemoration of the Mexican Army’s victory in the Battle of Puebla on May 5, 1862. Understanding the spirit of that culture more than most areas of the country, Texas represents in this cocktail with local cider, tequila and grapefruit, the state’s pride and joy of citrus.
Austin Eastciders produces a wide variety of flavored ciders, from Pineapple and Ruby Red Grapefruit to the Hopped rendition used in this cocktail. With subtle honey and a slight bitter hop note, this cider is perfectly paired with grapefruit in this citrusy sipper.
Grapefruit and IPAs are a popular pairing these days, so why not try it with a hopped up cider like in our version of a Paloma. Use a vegetable peeler to make wide strips of grapefruit peel to zest over the top, adding a wonderful aromatic note to the drink.
Hopped Up Paloma
Makes 1 cocktail
2 ounces silver tequila
½ ounce fresh lime juice
½ ounce simple syrup*
1 ounce fresh-squeezed pink grapefruit juice
2-3 ounces Austin Eastciders Hopped Cider
Garnish: wide grapefruit peel
Combine tequila, lime juice, simple syrup and grapefruit juice in a cocktail shaker. Fill with ice, cap and shake. Pour all contents into a tall glass and top with Hopped Cider. Express grapefruit peel oil over the top of the drink, twist and garnish.
*To make simple syrup, combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.
This recipe originally ran in Vol. 7 of Cidercraft magazine. For the full story and more like it, click here.