I will be attending a “Mixology Pool Party” today with a cocktail contest, winner gets bragging rights. I decided I will bring the fix-ins to make this delightfully refreshing cocktail I created for Steph and I’s pop-up dinner we did here in Phoenix last month.
I love Palomas, they are so refreshing, light and a perfect summer drink.
There are a few health benefits with this cocktail… Himalayan black salt and the cilantro. The black salt is very high in sulfur, magnesium, iron and other minerals. It is found in and around the Himalayan mountains and has been used for centuries for hypertension due to its low sodium factor compared to table salt. There are different qualities of the salt and you would want to be confident of your source before using it for certain health issues.
Cilantro on the other hand is a wonderful herb to aid in the process of detoxification. Studies have shown that cilantro removes heavy metals from the body and because of its chelation abilities, cilantro is also being studied as a natural water purifier. Increased consumption of cilantro also has been known to decrease the risk of obesity, overall mortality, diabetes and heart disease. It is also great for promoting healthy skin and hair while increasing energy and overall lower weight.
Recipe: Makes 1 Cocktail
- 2oz Blanco Tequila
- 2oz Fresh Grapefruit Juice
- 1/2 oz Fresh Lime Juice
- 1oz Red Chili Simple Syrup (Fresno or Mirasol Peppers)
- 2oz Club Soda or Sparkling Water
- 5-6 Sprigs of Fresh Cilantro
- Himalayan Black Salt
Profile: Refreshing Slight Spice
Glass: Collins or Double Rocks
Garnish: Fresh Cilantro
In a mixing glass combine juices, syrup, 5 sprigs of cilantro and tequila.
Add ice to your shaker 3/4 full, shake for a few seconds just to combine.
Using a lime wedge wet the edge of your glass and lightly dip into the Himalayan black salt. Fill glass with ice.
Pour mix into glass and top with soda.
*Red Chili Simple Syrup
Recipe: Makes 4 oz’s or 4 Cocktails
- 1/2 Purified Water
- 1/2 Granulated White Sugar
- 1 Red Fresno Chili cut in 1/2
In a small saucepan heat water to boiling point.
Add sugar and chili. Stir until dissolved. Remove from heat.
Cool. Strain through a fine mesh strainer to remove pepper with seeds.