The Bluebird Cocktail Room Presents a Modern Paloma
Legendary writer and bon vivant Ernest Hemingway once said, “If you want to know about a culture, spend a night in its bars.”
In a fitting reversal of Papa’s words, the Hampden neighborhood’s Bluebird Cocktail Room invites patrons to get to know its bar by spending an evening immersed in the libations of the literary world’s cultural giants. Channeling the smoky atmosphere of a Havana speakeasy, Bluebird’s seasonal drink list specializes in the timeless cocktails of the Lost Generation. Much like the vintage books scattered around the bar, if an obscure concoction has a good story, you’ll find it at the Bluebird.
While the Paloma’s origins are shrouded in mystery, its enduring popularity is evident from the first sip. A classic of the Latin American cocktail canon, the Paloma’s deceptively simple recipe provides the kind of refreshing kick reserved for humid happy hours and hot July evenings. Made with Bluebird’s house-pressed grapefruit juice, this Paloma is a welcome celebration of what F. Scott Fitzgerald termed Baltimore’s “warm and pleasant” atmosphere.
1 1/2 ounces tequila
Bluebird house-pressed grapefruit juice
One Old Fashioned glass rimmed with charcoal salt
Grapefruit peel for flavor
Place glass on plate with charcoal salt to coat rim. Put preferred amount of ice in glass. Add tequila. Top with grapefruit juice. Add grapefruit peel.