SALTY POMELO PALOMA

FL038: MANDALAY
Cranuary 24, 2021

Somewhere between the bruléed grapefruits with mint that used to run the tables at NYC brunch cafes and a salted rosemary paloma. Now with pomelo for wordplay!

Goal: a fizzy, salty, refreshing drink without alcohol
Yield: 1


  • 1 ounce (2 tablespoons) salted mint syrup, for which you’ll need:

    • 1/2 cup water

    • 1/2 cup cane sugar

    • 1 1/2 teaspoons kosher salt

    • 1 cup (12 grams) mint leaves, or a mix of mint and tarragon

  • the juice of 1/2 pomelo or grapefruit

  • the juice of 1/2 lime

  • 4 ounces (1/2 cup) seltzer

  • a blend of kosher salt and Lani’s KRP for the rim

 

To make the salted mint syrup: boil the water, sugar, and salt until dissolved. Remove from heat and stir in the mint leaves. Let steep for 20 minutes, then strain.

For each drink, add the pomelo (or grapefruit) and lime juices to a glass, then stir in 1 ounce of the syrup. Top with 3-4 ounces plain seltzer.

Keep the extra syrup on hand in the fridge for a few weeks, but use common sense: if it starts to look eldritch, it’s past its prime.

If you fancy: before pouring the drinks, dip the rim of each glass in a bowl of water and then in a mix of kosher salt and your favorite crushed chile.