Made by Sous Chef in the Sously app
Spicy Mezcal Paloma
Mezcal for smoke, fresh grapefruit for body, jalapeño for slow heat, Tajín-rimmed glass for finish. The paloma you order twice.
Ingredients
- 2 oz mezcal (Vida or Del Maguey if you can find them)
- 1 oz fresh grapefruit juice
- 0.75 oz fresh lime juice
- 0.5 oz agave nectar
- 2 slice fresh jalapeño
- 3 oz grapefruit soda (Squirt or Jarritos)
- 1 tbsp Tajín, for the rim
- 1 lime wedge, for the rim
- ice
How to cook
- 1
Spread the Tajín on a small plate. Rub the lime wedge around half the rim of a highball glass, then dip the rim into the Tajín.
- 2
In a cocktail shaker, muddle the jalapeño slices gently — break the skin, do not pulverize.
- 3
Add the mezcal, grapefruit juice, lime juice, and agave. Fill the shaker with ice.
- 4
Shake hard for 12 seconds.
- 5
Fill the prepared glass with fresh ice. Strain the shaker contents into the glass.
- 6
Top with the grapefruit soda. Garnish with a thin grapefruit wheel or a jalapeño slice on the rim.
Chef's note. Mezcal Vida is the right benchmark — assertive enough to read smoky in a long drink, cheap enough that you will not flinch using two ounces.
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