Babines’ Burnt Paloma has a little char to it

Has the Paloma ever looked so good?

“A playful take on a classic Paloma, made richer, bolder and smokier,” says the drink’s creator, Julien Wurtlin.

It was “originally designed for our winter menu and eventually ended up becoming a stay-on signature drink on the list.”

Burnt Paloma

Ingredients:

• 30ml blanco tequila
• 30ml house-made lacto-fermented grapefruit cordial
• 15ml house-made adobo & tamarind spirit
• 60ml yuzu soda
• 15ml soda water
• 2 dash mezcal

Method:

1. Build the tequila, cordial, adobo & tamarind spirit and mezcal over ice in a highball.
2. Top with yuzu soda and soda water.
3. Garnish with a burnt grapefruit wedge.

Recipe by Julien Wurtlin at Babines, Melbourne.