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A paloma is traditionally made with tequila, grapefruit juice, and lime, but this version uses mezcal instead of tequila for a nice smoky twist! The smoke flavor is due to the underground ovens filled with volcanic rock, coal and wood that are used to cook the agave to produce the mezcal. I like to rim the glass with coarse smoked salt or black salt, but feel free to use regular kosher salt.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
1
Yield:
1 paloma
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub the cut side of a lime wedge around the edge of the glass. Place salt on a plate and invert glass into salt to rim the glass. Fill glass with ice. Squeeze juice from the same lime wedge into the glass. Pour mezcal over ice, then top with grapefruit soda. Garnish with remaining lime wedge.

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Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

168 calories; protein 0.1g; carbohydrates 9.6g; sodium 1929.5mg. Full Nutrition
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