Cocktail Recipe: Hopped Up Paloma

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 the Mexican culture more than many areas of the country, Texas comes in strong 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.

When everyone else is shaking up (or blending) a margarita today, lean toward cider and different citrus like in this hopped up cider rendition of a Paloma.

To make the wide grapefruit peel garnish, use a vegetable peeler to zest the fruit over the top, adding a wonderful aromatic note to the drink. If you’re feeling extra wild, swap in mezcal — tequila’s cousin — for a smokier go on agave spirits, a perfect match for citrus.

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.