The cocktail menu at the effortlessly cool Calgary spot Missy’s This That showcases artisanal spirits. The Palomino Ranch features award-winning Cascahuín Blanco tequila. A dash of aromatic bitters and olive brine heighten the distinctive olive and grapefruit notes of the tequila. The name is a nod to both the Palomino Fino grape in the sherry and the tequila-and-lime-juice-based Ranch Water cocktail. Owner Thomas Dahlgren also borrowed inspo from a citrus, endive and olive salad he served at his previous wine bar.
Missy This That's Palomino Ranch
Artisanal spirits abound in this paloma riff from Calgary hot spot Missy's This That.
Ingredients
- ice
- 1 oz Cascahuín Blanco tequila
- 1 oz La Guita Manzanilla sherry
- ½ oz Holzer Original Granit
- 1 dash Gordal olive brine
- 1½ oz freshly squeezed grapefruit juice
- ¼ oz freshly squeezed lime juice
- Fever-Tree Mediterranean Tonic
- 1 piece expressed grapefruit peel to garnish
Instructions
- In chilled Collins glass filled with ice, combine Cascahuín Blanco tequila, La Guita Manzanilla sherry and Holzer Original Granit. Add grapefruit juice, lime juice and brine.
- Top with Fever-Tree Mediterranean Tonic and stir gently to combine. To serve, garnish with expressed grapefruit peel.
Tip from the ELLE Gourmet editors
Palomino Ranch for a party
Scale up the recipe as desired, combining the tequila, sherry and Holzer in an empty glass bottle ahead of time. It will keep in the fridge for up to one week. Top with the juices, brine and tonic when ready to serve.
