Sipping straight mezcal on a Tuesday with my boss was one of many extra unconventional workdays I’ve had shortly. But, as is true for a lot of shifts in routine, it sparked a little bit of creativity and impressed the makings of this Spicy Mezcal Paloma recipe.
On our current crew journey to Oaxaca, we spent three days absorbing town’s vibrant artwork, meals, and tradition (get Camille’s favorites record right here). Of course, a mezcal tasting was warranted on condition that Oaxaca is residence to this smoky spirit. The expertise left me itching to infuse extra mezcal moments into my cocktails this summer season. Enter: this Spicy Mezcal Paloma recipe.
I’ll begin by confessing this recipe is breaking a cardinal rule of mezcal ingesting. We realized that mezcal is supposed to be sipped straight, as an alternative of blended into cocktails. But if you happen to’re like me, you would possibly want just a little recent juice and soda that can assist you ease into your mezcal journey. Plus, it’s onerous to show down a basic, thirst-quenching Paloma—so let’s get to it.
What is a Paloma?
A conventional Mexican Paloma is made with tequila blanco and grapefruit soda. This model is a riff on the basic, utilizing a mixture of freshly-squeezed grapefruit juice, lime juice, and glowing water. The result’s a cocktail that’s citrusy with out being overly candy. This recipe additionally requires blanco tequila along with the mezcal to stability the flavors and spherical out the drink. Lastly, I’ve discovered that utilizing honey offers my cocktails only a trace of sweetness with out the headache. And don’t neglect your sliced jalapeño and chili salt for that further kick!
What is the difference between tequila and mezcal?
Mezcal has been produced in Mexico for centuries, and believe it or not, tequila is actually a type of mezcal. Both tequila and mezcal come from agave plants, but the types of agaves and production methods differ for each spirit. At our tasting, we learned that mezcal production is deeply rooted in tradition and begins by being cooked in the ground in natural ovens. It’s later distilled in copper pots, giving it that distinct, smoky flavor. However, we learned that the more authentic the mezcal, the less smoky it tastes.
What You’ll Need To Make This Mezcal Paloma Recipe
This Mezcal Paloma combines a unique mix of flavors: tart, smoky, spicy, and just a little sweet. What more could you want in a drink? Here’s what you’ll need to mix up this cocktail in less than five minutes:
- A good blanco tequila. I prefer LALO.
- Your favorite mezcal. I’m a fan of Madre.
- A couple of limes. Fresh-squeezed lime juice makes all of the distinction.
- Grapefruit. You can go for store-bought grapefruit juice, however the drink will style essentially the most recent if you happen to juice the grapefruit your self.
- Honey. For a splash of sweetness.
- Sparkling water. It’ll give your Paloma that further fizz. I like Topo chico.
- Jalapeño. A little bit goes a great distance!
- Chili salt. You can purchase store-bought chili salt or make your individual (directions under!).
When it involves garnishes, I’ve used recent herbs like rosemary, lime or grapefruit wedges, and even sliced cucumber.
What pairs nicely with a Mezcal Paloma?
These Mezcal Palomas have been a crowd-pleaser at my home this summer season. They pair nicely with a few of our favourite summer dinner recipes. Mix up a batch and enjoy your cocktails alongside sheet pan chicken fajitas, pistachio crusted halibut, or one of our best taco recipes of all time. For summer gatherings, I love to double (or triple!) the recipe and prepare it in a big pitcher for friends to pour over ice when they’re ready for a cocktail.