While the margarita may be Mexico’s best-known cocktail, its cousin, the Paloma, has been getting lots of attention lately. This recipe uses mezcal for a smoky Paloma.
It’s easy to see why: The Paloma is getting so much attention. It’s a bracing combo of grapefruit juice, lime juice and tequila with just a touch of simple syrup is citrusy, refreshing and not too sweet.
This version subs earthy mezcal for tequila for a smoky spin Paloma and carries the theme through with a smoked-salt rim.
Shake up this all-American cocktail →
Smoky Paloma Recipe FAQs
What kind of glassware should I use for this?
Palomas are traditionally served in a highball glass, but I also like them in a rocks or old fashioned glass.
I’m not a fan of smoky flavors …
Substitute regular coarse salt for the smoked salt and tequila for mezcal, and you’ve got a refreshing bevvie.
What is simple syrup?
It’s simply equal parts sugar and water cooked until the sugar dissolves. You can make it ahead of time, cool it, and stash it in the fridge for weeks. Or substitute agave nectar.
Smoky Paloma Cocktail
Equipment
- 1 cocktail shaker
- 1 small plate
Ingredients
- Smoked salt (such as Maldon)
- Lime wedge
- 4 ounces grapefruit juice, ideally fresh
- 2 ounces mezcal
- ½ ounce lime juice
- ½ ounce simple syrup
- Club soda
- Grapefruit wedges (for garnish)
- Rosemary sprig (for garnish, optional)
Instructions
- Pour a thin layer of smoked salt in a saucer. Moisten the rim of a glass with a lime wedge. Gently roll the rim of the glass in the salt, turning to coat.
- Fill the glass with ice. Add grapefruit juice, mezcal, lime juice and simple syrup, stirring gently to combine. Top with club soda. Garnish with grapefruit wedges and, if desired, a rosemary sprig.