Video and Written Recipe by Helen Kamali
I’m making Persian Palomas—because why not mix a little Texas and a little Tehran in one glass? This one’s bright, tangy, salty, and has all the right flavors thanks to Back Home Beer’s Sumac Gose.
Persian Paloma Recipe
- 2 oz reposado tequila or mezcal (for a smoky twist)
- 2 oz fresh grapefruit juice
- ½ oz fresh lime juice
- ½ oz honey syrup (1:1 honey & hot water)
- 3 oz Back Home Beer’s Sumac Gose
- Pinch of sumac & salt for the rim
- Pomegranate seeds for garnish!
Rim your glass with sumac & salt, shake up the tequila, juices, and honey, pour it over ice, top with Sumac Gose, and add some Pom seeds to sip on something that tastes like a Persian sunset meets a Texas fiesta.
Drink Responsibly!
