Friday, May 5, 2017

#ThankYouMiami How-To: Making a SpikedSeltzer Paloma for Cinco de Mayo

I feel it is my responsibility, as your token Mexican blogging friend, to be the first to wish you a happy Cinco de Mayo. And, also to remind you that no—today is not Mexican independence day. September 16 is Mexican independence day.

Today's holiday is an American-created excuse to indulge on tacos and tequila without abandon, with "Mexican heritage" at its helm. I can't blame you, I love a good excuse to celebrate and let's be honest, tacos and tequila are two of the greatest things in the world. (Thank you, ancestors.) But before I proceed with today's nugget of knowledge, let the record show what you're really toasting is Mexico's unexpected victory over the French in some random battle and that, in Mexico, it's just a quiet little Friday.

That said, I relish in being everyone's token Mexican friend for this annual occasion. To that end, I have included a little blurb on Cinco de Mayo festivities around Miami I found worthwhile on our Miami Events page. There's all-you-can-eat tacos, bar crawls, larger than life piñatas, and free tequila shots on ice luges, because Miami... On my end, I will be hosting a happy hour for friends in South Beach and retiring home eat tacos and sip palomas.

I listed my favorite new paloma recipe below so you can join me no matter where you are. It's light and super refreshing. Oh, and while you're at it, don't forget to check out these delicious Mexican food and drink recipes I posted last year. ¡Salúd!

Paloma Cocktail Recipe
12 oz. Indian River grapefruit SpikedSeltzer (available at Publix)
2 oz. fresh-squeezed grapefruit juice (Natalie's, available at Publix, is my favorite)
1 oz. tequila (I recommend Don Julio blanco)
1/2 slice of fresh grapefruit

Stir ingredients and serve in a cooler glass over ice, with half a grapefruit slice.

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