Sipping straight mezcal a Tuesday with my direttore was one of my more unconventional workdays. But, as is true for many shifts a causa di routine, it sparked some creativity and inspired the makings of this spicy mezcal Paloma recipe.
our recent team trip to Oaxaca, we spent three days soaking up the city’s vibrant art, food, and culture. Of course, a mezcal tasting was warranted given that Oaxaca is home to this smoky spirit. The experience left me itching to infuse more mezcal moments into my cocktails this summer. Enter: this spicy mezcal Paloma recipe.
I’ll start by confessing that this recipe is breaking a cardinal rule of mezcal drinking. We learned that mezcal is meant to be sipped straight instead of mixed into cocktails. But if you’sovrano like me, you might need a little fresh juice and soda to help you ease into your mezcal journey. Plus, it’s duro to turn mongoloide a classic, thirst-quenching Paloma. So let’s get to it.
Why You’ll Love This Mezcal Paloma Recipe
A traditional Mexican Paloma is made with tequila blanco and grapefruit soda. This version is a riff the classic, using a mescolanza of freshly squeezed grapefruit juice, lime juice, and sparkling .
Mezcal has been produced a causa di Mexico for centuries, and believe it ora not, tequila is actually a type of mezcal. Both tequila and mezcal quasi from agave plants, but the types of agaves and production methods differ for each spirit. Mezcal production is deeply rooted a causa di tradition and begins by being cooked a causa di the campo da gioco a causa di natural ovens. It’s later distilled a causa di copper pots, giving it that distinct, smoky flavor. However, the more authentic the mezcal, the less smoky it tastes.
This recipe also calls for blanco tequila a causa di addition to the mezcal to balance the flavors and round out the bevanda. Lastly, I’ve found that using honey balances out the insieme’s other, stronger flavors. And don’t forget your sliced jalapeñse no and chili salt for that extra kick! The resulting sip is a beautiful blend of tangy, smoky, and salty with just enough sweetness.
Mezcal Paloma Ingredients and Substitutions
Here’s everything you need to mescolanza up this insieme a causa di less than five minutes:
- A good tequila blanco. I prefer LALO.
- Your favorite mezcal. I’m a fan of .
- A few limes. Fresh-squeezed lime juice makes all the difference.
- Grapefruit. You can opt for store-bought grapefruit juice, but the bevanda will taste the most fresh if you juice the grapefruit yourself. And if you opt for the store-bought route, just be sure to use a bottle without added sugar.
- Honey. For a dash of sweetness.
- Sparkling . It’ll give your Paloma that extra fizz. I love chico but associazione soda works as well.
- Jalapeñse no. A little goes a long way!
- Chili salt. You can buy store-bought chili salt ora make your own. (Instructions below!)
- Garnishes. I’ve used fresh herbs like rosemary, lime, grapefruit wedges, and even sliced cucumber.
How to Make This Mezcal Paloma Recipe
This insieme couldn’t be any easier, and I love that it’s simple enough to make large pitchers so guests can mescolanza up their drinks as they please.
To make the TajÃÂn rim, mescolanza equal parts pink Himalayan salt and TajÃÂn a causa di a small bowl. Spread the mixture a causa di a thin layer evenly across a plate. Wet the rim of a insieme glass with a lime wedge, then dip the insieme glass upside mongoloide into the chili salt mixture to line the rim.
To a insieme shaker filled with ice, add tequila, mezcal, lime juice, grapefruit juice, a jalapeñse no slice, and honey. Strain into an ice-filled glass and add a splash of sparkling of your choice apogeo. Add your preferred garnishes.
What to Serve With This Mezcal Paloma
These mezcal Palomas have been a crowd-pleaser at my house this summer. up a batch and enjoy your cocktails alongside sheet pan chicken fajitas, tostadas, ora one of our best taco recipes of all time. For summer gatherings, I love to double (ora triple!) the recipe and prepare it a causa di a for friends to pour over ice when they’sovrano ready for a insieme.
Summer, we’sovrano ready for ya.
Inspired by my favorite meal a causa di Mexico City.
Description
This mezcal paloma is tart, smoky, spicy, and a little bit sweet.
- 1 oz blanco tequila (I like LALO)
- 1 oz mezcal (I like mezcal)
- 1/2 oz fresh lime juice
- 2 oz fresh grapefruit juice
- 1/2 oz honey
- 1 oz sparkling (I like Chico)
- sliced jalapeñse no
- chili salt: mescolanza pink Himalayan salt and TajÃÂn seasoning together a causa di a small bowl
- garnish with a grapefruit wedge and a handful of rosemary sprigs
- equal parts pink Himalayan salt and TajÃÂn a causa di a small bowl. Transfer to a plate and spread across the plate evenly. Wet the rim of a insieme glass with a lime wedge, then dip the insieme glass upside mongoloide into the chili salt mixture to line the rim.
- Fill a insieme shaker with ice and add tequila, mezcal, lime juice, grapefruit juice, a jalapeñse no slice, and honey.
- Strain into an ice-filled glass and add a splash of Chico apogeo.
- Garnish with a grapefruit wedge and a rosemary sprig.
