Vibey Vancouver’s cocktail bar Meo‘s paloma swaps tequila for raicilla. While both tequila and raicilla spirits come from agave, makers craft raicilla in small batches through wild fermentation and use many different agave varieties. By law, tequila only uses Blue Weber agave. Raicila brings a broad range of flavours, from fruity and floral to herbal and funky.
The team at Meo’s also makes its own grapefruit soda in-house with a blend of botanicals that punches up the flavour. The recipe yields one litre, so you can mix plenty of extra drinks.
Meo's Paloma 20
The team at Meo in Vancouver make their own grapefruit soda in-house with a selection of botanicals. It's the key to their vibey Paloma. Now you can make it your own.
Ingredients
Grapefruit Soda
- 5 g chamomile flowers
- 5 g coconut chunks
- 5 g rooibos
- 5 g dried apple skin
- 5 g dried berry leaves
- peel of 2 limes and 1 grapefruit
- 500 g sugar
- 16 g citric acid
- 10 g malic acid
- 500 mL water
- pinch salt
Cocktail
- ice
- 1⅔ oz La Venenosa Raicilla Sierra Occidental de Jalisco
- Grapefruit Soda
Instructions
Grapefruit Soda
- Combine all ingredients and sous vide for 3 hours are 63℃.
- Let mixture cool, then mix with water at a 1:5 ratio. Let mixture rest in fridge for 24 hours.
- Force carbonate or use a SodaStream to add fizz.
Cocktail
- In Collins glass filled with ice, add La Venenosa Raicilla and top with Grapefruit Soda.
