Preserved Lemon Paloma

Preserved Lemon Paloma

Preserved lemon adds a slight saltiness and refined funkiness that enhances the complexity and sharpness of a lighter pour of tequila in this low-alcohol drink. If the (edible) rind of the preserved lemons is still firm, don’t incorporate it into the purée: just scrape out the soft centres, leaving any seeds behind.

Ingredients

1/2 oz blanco tequila, such as 1800 Blanco Tequila
4 oz Preserved Lemon & Grapefruit Juice (recipe follows), see TIP
Edible Flower Ice Cubes (optional, recipe follows)
2 oz chilled high-quality grapefruit soda, like Fever-Tree
1 oz chilled grapefruit-flavoured sparkling water (optional)
2 grapefruit triangles for garnish

Directions:
Pour tequila and juice into a chilled rocks glass. Add ice cubes, or Edible Flower Ice Cubes, to fill to two thirds and stir to chill. 

Pour in grapefruit soda and grapefruit sparkling water, if using. Stir.Garnish with grapefruit triangles. Makes 1 drink

TIP Find preserved lemons at Middle Eastern grocery stores or online (amazon.ca). Whole pickled Lemons from Middle Eastern grocers— Not South Asian lemon (or lime) pickle!— make a good substitute. You can also find a recipe to make your own.LCBO.com/fdspring24.

Preserved Lemon & Grapefruit Juice
Using a mortar and pestle, crush the soft centers and tender rinds of preserved lemons (minus the seeds) until you have 1 tbsp (15 mL) soft 
    purée. Add it to a blender along with 
2 cups (500 mL) freshly squeezed red grapefruit juice,
2 tbsp (30 mL) lime juice and
2 tbsp (30 mL) agave syrup,
blending 15 to 20 seconds to mix thoroughly. Place in a jar with a
tightly fitting lid and refrigerate 5 to 7 days.
Makes 2 1/3 cups (580 mL) juice, enough for 4 drinks

Edible Flower Ice Cubes
To make this gorgeous ice, you just need edible flowers and distilled water. Edible flowers include dandelions, lilacs, mums, nasturtiums, violets, pansies and orchids. Most gourmet shops will carry them, though it’s far more economical to grow them yourself. You could also use small herb sprigs or leaves. Distilled water, which you can find at Shoppers Drug Mart and Loblaws under the PC brand, will make clearer ice than tap water, which has minerals and impurities that cloud ice.

First, bring distilled water to a boil and let it cool to room temperature. Trim any stems from the flowers and gently wash them. Lay out ice cube trays of various sizes, if you have them. Silicone trays are preferable—the cubes are far less likely to break when you pop them out. Fill as many moulds as you need just a hair more than halfway with the prepared water. Place the flowers in, bloom side up, and poke down with a skewer. (It’s fine if they float back up.) Place trays in the freezer so they lay perfectly flat. Freeze until solid, which can take anywhere from 4 to 12 hours. Top up the cubes with more of the prepared water until almost full and return to freezer. When solid, carefully pop them out and transfer to freezer bags. Cubes will keep in the freezer up to 1 month.