A delicious Paloma/highball riff from Alex Anderson of New Orleans excellent Cure/Cane and Table with some unexpected flavor accents The vegetal and citrus notes of the Blanco tequila work nicely with the tart lime juice, and grapefruit soda to provide the framework of a more traditional Paloma. The bittersweet Campari boosts the grapefruit flavor while the Orgeat adds a slightly nutty sweetness that rounds out the harsher edges. The splash of Raki/Arak adds a pleasing complementary note of anise and also, along with the essential oils from the lemon twist, boosts the aroma Express essential oils from two lemon twists over mixing tin Add: 1 oz Blanco Tequila (100% agave; El Tesoro, Tapatio, Ocho Plata, etc) .5 oz Campari (or other red aperitivo of choice) .25 oz Raki/Arak (anise-flavored spirit from Turkey (raki) or Greece/other regions in Mediterranean/Aegean (arak)) .75 oz Fresh Lime Juice .5 oz Orgeat (syrup with almonds and orange flower water; Small Hand Foods makes my favorite) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 1-1.5 oz of grapefruit soda and garnish with a lemon twist