Each month, one of our talented beverage connoisseurs from Ocean House and Weekapaug Inn share their choice drink of the moment.
One of the most popular cocktails here at Weekapaug Inn is the Block Island Paloma, a cocktail made with tequila, fresh squeezed grapefruit juice, Aquidneck honey, Yacht Club seltzer and powdered pink Sumac. On a clear day, you can spot Block Island from Weekapaug, and we felt this cocktail was best enjoyed from our SeaRoom deck while watching boats travel to and from the Island.
The Block Island Paloma is a fun twist on a classic Mexican beverage, often as simple as three parts grapefruit soda (such as Fresca) to one part tequila, served on ice. “Paloma” means “dove” in Spanish, aptly named for its smooth finish. The cocktail is arguably more summer-like that its cousin, the Margarita!
Floating rounds of cocktails permeate the garden outside, until the air is alive with chatter & laughter.
We are particularly proud of the local ingredients we utilize in the drink. Aquidneck honey is produced in nearby Newport, Rhode Island and receives its name from Aquidneck Island, home to Newport, Portsmouth and Middletown. Jeff Beeman – what a great name for a beekeeper! – has been producing honey in Newport since 1996. The honey has been carefully dissolved to blend better with cold liquids, and serves to add balance to the tart grapefruit juice in the cocktail.
Yacht Club seltzer hails from Centredale, Rhode Island and uses only pure cane sugar and artesian well water in its beverages. The mineral content of the water is great, and it accepts carbonation without added salt, leaving a very clean and refreshing taste. It works well in all of our fizzy cocktails at the Inn.
To finish the drink, we use pink Sumac, a peppercorn with Middle Eastern origins. It is used to add bite as well as a citrus profile to the flavors. Its lovely pink color beautifully complements the light green herbs (freshly picked from our garden) used to garnish the cocktail. We hope to see you enjoying a Block Island Paloma from the Inn’s Great Lawn or SeaRoom deck this summer. Cheers!
Block Island Paloma
1.5 ounces Blanco Tequila
1.5 ounces Fresh Squeezed Grapefruit Juice
1 Tablespoon of Aquidneck Honey Syrup
1 Heavy Pinch of Powdered Pink Sumac
Yacht Club Seltzer
Pour first four ingredients into a cocktail shaker with ice. Shake vigorously and strain into a highball glass filled with ice. Fill with seltzer and garnish with a fresh green garden herb.