This week's cocktail recipe is a whisky twist on a classic. Typically made with Tequila, the Paloma is a highball cocktail made with grapefruit soda for a refreshing, citrusy finish. 

This version was created by Campbell Roberts from Talisker Distillery. It's served at the Three Chimneys at Talisker pop-up restaurant — a collaboration which launched in early 2024 — but if you're not able to pop up to the Isle of Skye for a drink, Roberts' recipe is below to make at home.

Roberts commented: “Our Paloma aims to bring Talisker into summer in style, elevating our signature citrus sweetness, with our ethos of sustainability at its heart. By using our homemade shrub, not a single part of the grapefruit or oranges go to waste. As an ingredient it deepens our citrus flavours, adds subtle acidity and gives the cocktail a really sweet-tart kick. The shrub is just as dynamic in any non-alcoholic options too.”

Ingredients:

40ml Talisker Skye
10ml Pamplemousse Rose Liqueur
20ml Grapefruit and rosemary shrub*
Grapefruit soda

Method:

Fill a highball glass with ice. Add the whisky, liqueur, and shrub, then top with grapefruit soda. Stir, and top up the ice as needed.

*Grapefruit and Rosemary Shrub

Ingredients:

2 cups of grapefruit flesh
2 cups sugar
2 cups apple cider vinegar
6 sprigs of rosemary

Method:

Add grapefruit flesh and sugar to a sealable non-reactive container. Leave for 24 hours in the fridge. Stir container contents and add rosemary. Add vinegar and muddle all of the ingredients. Store in the fridge for another 24 hours. Stir 2–3 times over that 24-hour period.

Need more inspiration? Catch up on previous cocktail of the week selections.