Paloma
Serves: 2
INGREDIENTS
90ml 1800 Silver Tequila
30ml grapefruit juice
15ml lime juice
15ml lemon juice
20ml simple syrup
sparkling water, to top
salt
2 grapefruit slices
METHOD
Pour 1800 Silver Tequila, juices and simple syrup into a cocktail shaker, fill with ice and shake well.
Strain into two tall glasses over ice and top up with sparkling water. Add a pinch of salt and a slice of grapefruit to serve.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.



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