In a recent interview, Angelos Bafas, head of bar at Humo in London, shared his exciting take on the classic winter paloma. He describes it as a “globetrotting” cocktail that beautifully combines elements from across the globe, including Mexican mezcal, dry sherry from Spain, and Japanese umeshu, all balanced with British elderflower and grapefruit soda.

When asked about the inspiration behind this drink, Bafas explained, “This cocktail is fruity, floral, and an irresistibly vibrant pink. It’s perfect for those looking to explore a blend of flavors and cultures.”

For those interested in recreating this at home, Bafas recommends the following recipe for the Elderflower & Ume, which serves one:

– 30ml mezcal (he uses Los Siete Misterios but suggests any mezcal will work)
– 7½ml dry sherry or dry white wine
– 7½ml umeshu (he prefers Akashi-Tai)
– 30ml elderflower cordial (Bafas makes his own each summer, but a good store-bought option is also acceptable)
– A dash (3ml) of plum vinegar or quality balsamic vinegar
– Pink grapefruit soda to top (Bafas favors London Essence)

To prepare, pour the mezcal, sherry, umeshu, elderflower cordial, and vinegar into a highball glass filled with ice—feel free to salt the rim if desired. Stir the mixture to chill and dilute, then top off with grapefruit soda to your taste. It’s a delightful drink that represents a fusion of flavors, perfect for winter gatherings.