Patrón Paloma
Photography Yuki Sato.
A classic cocktail that is refreshing no matter the occasion.
Serves: 1
INGREDIENTS
fresh lime juice to dip the glass rim, plus 15ml for the cocktail
salt to dip the glass rim, plus a pinch for the cocktail
60ml Patrón Silver Tequila
90ml grapefruit soda
grapefruit slice, to garnish
METHOD
Chill a highball glass, then dip the rim in lime juice, followed by salt. Add your ice, tequila, grapefruit soda, 15ml measure of lime juice and pinch of salt. Stir to combine, then garnish with the grapefruit slice.

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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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