Learn to make Chef Marcus Samuelsson's Igrib Paloma cocktail: recipe

Chief Marcus SamuelssonNew York's Hav & Mar restaurant combines the best cuisines of its cultures.

“It's such a perfect representation of my Swedish and Ethiopian roots, which is the inspiration for the whole restaurant,” says Samuelsson, 53, in an interview with fellow chef Judy Joo in the last issue of We weekly. “It is close to my heart.”

Born in Ethiopia and raised in Sweden, Samuelsson has established himself as a giant in the culinary world through his numerous cookbooks and television appearances, philanthropy work and several successful restaurants.

Of all his restaurants, Samuelsson tells 49-year-old Joo that opening Marcus Addis in Ethiopia last year was an “incredibly special” experience for him. “Ethiopia is my native country,” he explains. “Creating opportunities for students in culinary school is a great example of how food can help communities grow and thrive.”

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Samuelsson's Hav & Mar specializes in fish dishes in the United States, such as Addis York and Scallop with Shiitake. The New York establishment serves the chef's Igrib Paloma cocktail, and he shared the recipe for the delicious drink exclusively with Us.

Read more about Samuelsson and Joo's chat below, and keep scrolling to check out Samuelsson's Igrib Paloma cocktail recipe:

Yoo: You are a chef, businessman, father and husband – how do you relax?

Samuelsson: I like to paint or have a quiet meal with my wife, [Maya Haile]. I also enjoy being active, such as swimming with my son.

JJ: Where do you get your fashion inspiration from?

MRS: [Living] in Harlem you see the most stylish people coming out of church on Sundays. I am constantly inspired by the creative community around me. My wife knows more about fashion than I do, so I always do a fit check with her. But now, with kids, putting together an outfit is quite rushed.

JJ: You celebrate Black History Month in all your restaurants. Who are some of your role models?

MRS: Sylvia Bos [the founder of Sylvia’s in Harlem] And Leah Chase [a pioneering Creole chef] are enormous sources of inspiration. They endured the generational struggle and fought for racial equality. They paved the way, so I strive to reward this by making my restaurants a place of equality and opportunity. The Hav & Mar team is led by amazing women of color.

JJ: Who was your favorite celeb client?

MRS: When Michelle Obama came to Red Rooster, she took the time to greet and chat with the staff.

JJ: What's your go-to late night snack?

MRS: I moved here almost thirty years ago, so I can safely call myself a New Yorker – and nothing beats pizza.

JJ: And your favorite hot sauce?

MRS: I always refine any hot sauce by adding berbere, an Ethiopian spice blend. I add it to most things I eat!

Igrib Paloma

Ingredients

• 1.5 oz mezcal
• 0.5 oz tequila
• 0.75 oz grapefruit juice
• 0.5 oz lime juice
• 0.25 oz Cointreau

Instructions

1. Shake all ingredients and garnish with a dash of Fever Tree grapefruit soda and Berbere spice.