Roger is inverting and swirling the fever tree grapefruit. Yep, they separate. That's how you know it's good. That's how you know it's good. I did it very gently. Roger's over here shaking up the soda. My grandpa used to say, go get me a beer, and don't shake it up. Missed that guy. How is this gonna go even? You've never had this. I've had many a Paloma, I've never had this variation of a Paloma. So a couple weeks ago, we were talking about, Dan was mentioning his favorite Paloma recipe. My easy Paloma for like the fifth and sixth Palomas. Not for the first three or four. Like you tap out and doing the work. Well, you've had five Palomas, so like, are you really gonna be squeezing fresh citrus at that point? I'm not squeezing fresh citrus in the first place. Well, there you go. So this is a perfect solution for you. At that point, it's just getting through. The great Paloma just is the damn basement Paloma. Cool. Oh, props to the Bonel suggestion. Oh, yeah. I now have gone through two bottles of that. That's great. It's so good. Great alternative to sweet vermouth. It's actually bitter. It's lighter. It's not as fruity. Yep. That's good. It's great. Hey, you're listening to Barrel to Bottle, but this is a B2B Quick Sip. I think this is our third one. So yeah, about two a year. And well, you got the usual crew with you, plus Rob. Hey, Rob. Hi. Thanks for coming. You're welcome. You do whiskey. Welcome, Rob. Yeah, I'm on the whiskey team. That's awesome. That's a coveted job. Right. Except once you're in the seat, you realize it's not that coveted. Lots, lots, lots to do. Lot to do. We're very excited about all of it. Awesome. All right, we're here to try a Paloma. Haven't we all had a Paloma? We've all had a Paloma. What's special about this one? Well, so, you know, as one does when they're home alone on a Friday night, after a few cocktails, you know, the first couple of year, you're doing it right. You're, you know, squeezing fresh citrus, you're pouring bitters, if that's the cocktail you're doing, whatever. In the case of a Paloma, you know, you might have fresh squeezed grapefruit juice from the grocery store. You might be squeezing your own grapefruits, lime juice. I like a little splash of simple syrup, a little club soda at the end to freshen it up. But- That is a complicated and delicious sound. And, you know, first three or four, that's awesome. By the fifth or sixth one, you know, I'm looking to just keep throwing it in my face, but I still want it to taste good. So I came up with, well, I guess I can say I came up with it, but it's pretty much two ingredients. It's tequila and fever tree grapefruit, sparkling grapefruit, which is on its own delicious. It also works super well with any clear spirit, really. I mean, if you're really into the cocktail game, you're making essentially your own grapefruit soda is how you were just describing Paloma like a, you know, a high end bartender would. But let's not pretend that there aren't for many people out there. A the point of Paloma's and why they drink Paloma's is that you open up squirt or fresca and put tequila in it. I would argue this is a squirt or fresca. Right. So what I'm saying is this is like this is like trading up, as the kids say. Squirt, I'd still maintain that squirt is one. Diet squirt is one of my top 10 things that we sell in our stores. Diet squirt. I love diet squirt. But I don't like to mix alcohol with fake sugar. If I'm drinking and I'm making cocktails, I want real sugar or no sugar. Right. Yeah, I agree. Theoretry is all about that. So this has real juice in it, no artificial sweeteners, real deal. This goes back to the old bit, hey, you want a glass of Coke? You're like, no, that's really bad for you. It has all kinds of sugar. You're like, there's rum in there. You're like, all right, yeah. Okay. No, we're talking. Yeah, of course. I get that. Okay. So we're just doing a shot of tequila. We also have our professional bartender, Lexi here. So I think she's got some additional ingredients that might juice it up for us a little. I think we should do a little side by side of my Paloma situation here, although I don't have squirt, with a little lime juice and tahini as well. Sure. All right, let's try. Happy Paloma season, everybody. It's a good time. That can be said, no matter when you're listening to this podcast, whether it's January or June, it's Paloma season. Also true. Also Paloma, if you're used to drinking mimosas at your brunch, try a Paloma next time. Great breakfast drink. How about a mezcaloma? Delicious. Very good. That should have salt on the rim, in my opinion, though. Yeah, I would say that that is the extra factor in a Paloma, is whether or not you salt rim it or if some people just put salt into the drink when they're mixing it. Or depending on what kind of mixer you're using, if you use a jarritos grapefruit that has sodium in it. I will contend that the best margarita I ever had, had olive brine and it added this salinic wave and savory on top of the lime juice that was so good, so good. It didn't hurt that I was in Austin. Sure. Having a great time. It tastes better. I have an extra cup. All right. This is easy peasy Paloma right here. This is Paloma number five. This was my drink of the summer. When we had all that grapefruit fever tree, I had kind of burdened myself out of a grapefruit fever tree. I drank so much of it. I went through a lot. Yeah. It's also a great next morning, just having a grapefruit fever tree in the morning, delicious, refreshing. Okay. This Paloma is fine. It tastes like what it sounds like, which is an uplifting grapefruit, sweetened beverage, and nice little rapsato tequila in there. That's easy. That's easy. Easy. You can bump it up by putting a teeny bit of fresh lime in it. That's not that much work, but it's a little extra. You can customize the amount of tequila as well, which I do at home. Roger, you'll like this. Sometimes I would use the Regan's orange bitters. I like that. Interesting. Gives it a shot of orange without getting too sweet. Those are really juicy limes. Maybe I'm not squeezing them. Well, no. You just got the juice off on the side. Here's a question while we wait. In Spanish, this drink is refers to either the dove or grapefruit because grapefruits are called pomelo in Spanish. But what is a pomelo called in Spanish then? A grapefruit. A dove. What? Right? It's a conundrum. I thought you had the answer. No, I don't. I'm asking. He's just musing over it. He's just musing over it. Yeah, that's a real scratcher. Also an excuse to once again campaign that people explore the mighty that is a pomelo. We said pomelo. Yeah, a pomelo. It's like a grapefruit without the bitterness. So Lexi's got lime juice and reposada tequila and a shaker with ice, and she's about to shake. Let's hear that. That's good. It's a sound on the tape. I can hear it fizzing from here. So did you put something carbonated in there, or you're just shaking it up? With? Now, she's- The ice, though. Ice, lime, and tequila. Now, she's putting some tahine on the rim. That's exactly what's happening for the purposes of the podcast. See, I feel like it's one more extra step, but we might level it up. Yeah. We wanted more of it. Is there an infinite clown car of fever tree grapefruit in there? Should be if there is a lot in there. No, but we'll accidentally grab a blood orange ginger beer next. Oh, absolutely. See, I feel like tahini on all of these is perfect. Just any agave cocktail, tahini. All right. So this is the Paloma number three. Yeah, this is maybe I'm like three in now, and the second one was kind of strong. So I still have the wherewithal to squeeze some limes. Yeah. Lexi, what happens with the extra step of shaking with the lime juice instead of just stirring? Nothing, something? If you shake your cocktails with your juice, it gets mixed in a little bit better. So you get a better infusion rather than just dropping them all in there. That is delicious. It's like thinking about like a shaken or stirred martini as well. The peppery saltiness of the tahini, which is always welcome, and the lift from the lime really adds on top of the sweetness of the grapefruit soda. The acidity is perfect. Yeah, right. That's like tingling on the sides of the palate. My mouth is still watering. I love it. That's very good. In case you're wondering that, that's a classic two to half, half ounce of lime juice. I'm sorry, two to one. Very good. Thank you. Okay. Paloma, classic, very easy. If you want to make it complicated like Dan at the beginning of the evening, you absolutely can. If you want to make it easier on yourself, this is a pretty good alternative too. All right. Main thing is to make sure you have a good stock of fever tree, pink grapefruit in your house at all times. All times. All times. Great with gin as well. Yeah, like any clear spirit, it's just awesome. But gin in this, yeah. I would say most fever trees are great with most things. Oh, yeah. Yes. It's two-thirds of your drink. Is that what they say? Four-fifths of your drink. I don't know. They don't know how I mixed drinks with the marketing jargon. This is in their slightly lower calorie set of options when they have a refreshingly light tonic, which is also what I really like about those is that instead of using sugar alternatives, they just use less sugar. Yeah. And they're just great for that. I'm all about that. Yeah. Okay, cool. What's your favorite spin to make a kind of delicious cocktail easier? Let us know. Comments at binnys.com. Hit us up on social media at Binny's Bev, Twitter, Facebook, Instagram. Threads. Threads. And TikTok for now. B2B Quicksand. We got more of them coming up soon. Thanks for listening. Talk to you then.