This week’s cocktail: the flushed pigeon

Photograph by Gareth Sambidge

But mixology is like baking: it requires meticulousness – and I am no baker. I could be trying to dignify slapdashery, but when I’m mixing drinks at home – pace to the purists – I embrace Julia Child’s “what the hell attitude”: think easily assembled, not-too-sweet, delicious.

As rosé season peters out, I am not quite ready to say goodbye to the pink stuff for another year. I’m still in the market for a blushing beverage, but one that is, like the days themselves, a bit shorter and sharper.

This recipe is inspired by the paloma (“dove” in Spanish): tequila, lime juice and salt shaken and topped with grapefruit soda. It’s often considered a summer number, but here I replace the traditional highball with a Nick and Nora glass, and the soda with fresh grapefruit, for a pink drink ready to take flight in the British autumn.

The recipe

You will need a cocktail shaker and, ideally, a Nick and Nora glass, but a martini glass will work just as well. Tajin can be found in most supermarkets or online. Serves 1.

flaky salt

tajin for the glass rim (or another Mexican-style seasoning)
lime juice of ½ , plus extra for the glass rim and to serve
ice for shaking
agave tequila 100% 50ml
grapefruit juice of ½
agave syrup 1 tsp
rosemary 1 small sprig to serve

On a small plate, mix a large pinch of salt with half a tsp of tajin. Run a piece of lime around the outside rim of the glass, then roll it in the salt-chilli mix.

Using a cocktail shaker, add plenty of ice, the tequila, grapefruit juice, the lime juice, agave syrup and a small pinch of salt. Shake vigorously, until the shaker feels very cold (this will happen quite quickly).

Strain the drink into your prepared glass, and garnish with a small sprig of rosemary and a slice of the remaining lime.