Recipe: Organic Azuñia Tequila Rhubarbe Paloma
The kids are back in school and the family-centric holidays are near. Naturally, we’re looking for the alcohol.
The impending winter is a good season to hibernate, and alcohol is an interesting prescription for aches and pains accumulated during the sunny seasons. But remember — responsibility disclaimer — everything is either medicinal or toxic, depending upon your dosage, dosha, and intention.
To practice conscientious consumption, choose a drink like the following Rhubarbe Paloma recipe that uses organic and sustainably farmed, Azuñia Tequila.
Mat Snapp, Beverage Director at Fox Restaurant Concepts created the signature cocktail to be served with a reusable, recyclable metal straw as part of Azuñia’s #NoPlasticStraws365 campaign to reduce the plastic waste that’s plaguing our planet.
“We couldn’t be more pleased to partner with Fox Restaurant Concepts in such a fun and engaging program,” said Azuñia Tequila Managing Director Joe Giansante. “Producing organic, sustainably farmed tequila is extremely difficult and rare – but in doing so, we ensure an authentic product and timeless brand for our customers.”
Even reading about the smooth, slow sip sets the vibes for a good meditation, considering the Who, What, When, Where, Why and Hows of drinking.
Who do you drink with?
What is your drink of choice?
When do you like to drink?
Where do you like to drink?
Why do you like to drink?
How are you still standing?
Physiologically, alcohol is a muscle relaxant known to reduce cardiovascular disease (although be mindful that the hangover caused by the dehydrating effects of alcohol leads to an emotional heart disease -- depression; be sure to re-hydrate).
Tequila, in particular, is said to support the lowering of blood sugar levels -- perhaps a good balance to the vegan cookies and cakes that we also stock up on around this time of year.
The grapefruit in the Rhubarbe Poloma is a high-fiber, low-calorie source of vitamin C, and said to support the body in recovering from such issues as fatigue, fever, malaria, diabetes, constipation, indigestion, urinary problems, and excess acidity.
1.5 oz Azuñia Organic Blanco Tequila
2 dashes Grapefruit Bitters
0.75 oz Fresh Grapefruit Juice
0.5 oz Giffard Rhubarb Liqueur
1 Lime wedge
Splash Organic Club Soda
Hibiscus Salt for Garnish (25:1 Salt: Hibiscus Powder)
Moisten the rim of a Collins glass with the lime wedge and salt the rim with hibiscus salt.
Fill with ice.
Add all ingredients.
Top off with a splash of club soda.
Serve with a sustainable straw, such as metal.
To get one made for you, visit The Henry in Los Angeles and Phoenix from now until December, while supplies last. Or you may make one yourself with the instructions below.
Holiday Gift: The first 500 people to sign the pledge to take Azuñia’s #NoPlasticStraws365 challenge will receive a complementary bent metal straw made from incredibly durable, smooth, non-allergenic food-grade stainless steel (see pic above).