Paloma

Tart first, sweet second. Grapefruit and passionfruit open sharp, then finger lime and yuzu arrive behind them with a tequila note running through the middle. On the nose it is zesty citrus with a touch of agave. What stops the whole thing tipping into soda territory is the bitters build, natural extracts of orange oil, cinnamon, cardamom, nutmeg, clove and ginger that give the finish some grip. Monday makes it the way it makes everything else, distilled botanicals and extracts blended with carbonated Australian spring water and sweetened with stevia, so there is no sugar in it at all. Alcohol free and gluten free, with no artificial flavours. It ships ready to drink in bottles by the four, eight or 24. Serve it very cold in a highball with a grapefruit wedge, which is how a real paloma wants to be served anyway.