[Recipe] Kerabu Paloma by John Lim of The Riff District (Kuala Lumpur)

The Kerabu Paloma is John Lim of The Riff District's bright, herbaceous interpretation of the classic Paloma, showcasing the fresh aromatics and vibrant character of traditional Malaysian Kerabu herbs.

Kerabu is a traditional Malaysian salad made from raw herbs, sliced vegetables, and spicy dressing.

Ingredients:

60ml Kerabu Herb-Infused Tequila*

30ml Kerabu Shrub*

20ml Fresh Grapefruit Juice

20ml Fresh Lime Juice

40ml Soda Water

Make the Kerabu Tequila:

Sous-vide 12g Daun Kesum, 6g Daun Kunyit, 3g Kaffir Lime, 6g Lemongrass at 60 degrees C for an hour. Chill in an ice bath and strain.

Make the Kerabu Shrub:

Combine 300ml grapefruit juice and 300g sugar until fully dissolved. Add the same ratio of kerabu herbs and chill for 18-24 hours. Strain and stir in 300ml of rice vinegar. Bottle and allow the shrub to rest for 2-3 days before using.

Method:

Add the tequila, shrub, and juices into a salt-rimmed Collins glass, stir. Add ice and soda water, then express grapefruit peel over the glass.