Summer is upon us and we can’t think of a better way to usher in the warmer weather than with a refreshing Mezcal Paloma! Give this tasty treat today and let us know your thoughts!
During the Summer months, a Paloma is one of my favorite refreshing cocktails. Most Paloma recipes are made with traditional Tequila, but we wanted to give this cocktail a little twist with Mezcal. Mezcal gives the drink a slight smoky taste. I’d recommend choosing a Mezcal that is very mild such as Amores.
A Mezcal Paloma is so easy to make. I prefer mine with just a few simple ingredients.
It should also be noted, most would also make a Mexcal Paloma with a salted rim. You can either do so or not. I prefer no saled rim, but have included details on how to add, if needed.
Last, I should also note I prefer Ruby Red Grapefruit juice, but regular grapefruit juice is delicious, too.
Now, let’s get to the good stuff! The details on how to make this incredibly delicious Mexcal Paloma!
WHAT IS THE DIFFERENCE BETWEEN MEZCAL AND TEQUILA?
While the two Mexican spirits are both made from agave, that’s where the similarities end. Here are the key differences between these two spirits.
Tequila is a type of mezcal and is defined as any agave-based liquor. This includes tequila, which is made in specific regions of Mexico and must be made from only blue agave (agave tequilana).
Mezcal can be made from more than 30 varieties of agave. The most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.
Both tequila and mezcal are made from the harvested core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots.
Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots.
While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal.*
** Details directly above found on foodandwine.com
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INGREDIENTS FOR A MEZCAL PALOMA
¼ cup fine sea salt (optional for rim of glass)
Small ruby red grapefruit wedge (for glass)
2 ounces mezcal or silver tequila (such as Patrón)
2 ounce fresh pink grapefruit juice
- 1 ounce simple syrup
1 ounce grapefruit soda
HOW TO MAKE A MEZCAL PALOMA
Add salt to a plate and line the rim of your glass with a grapefruit wedge. Dip the now wet rimmed glass in the salt until you have reached your desired amount along the rim of your glass.
Fill a cocktail shaker with ice. Add Mezcal or Tequila, simple syrup and grapefruit juice to the shaker. Shake for 15-20 seconds. Use a strainer to strain and fill your glass.
Top off the Mezcal Paloma with grapefruit club soda, raise a glass and enjoy!
- 1/4 cup sea salt
- Small ruby red grapefruit wedge
- 2 ounces Mezcal or Silver Tequila (such as Patrón)
- 2 ounces fresh pink grapefruit juice
- 1 ounce simple syrup
- 1 ounce grapefruit soda
- Add salt to a plate and line the rim of your glass with a grapefruit wedge. Dip the now wet rimmed glass in the salt until you have reached your desired amount along the rim of your glass.
- Fill a cocktail shaker with ice. Add Mezcal or Tequila, simple syrup and grapefruit juice to the shaker. Shake for 15-20 seconds. Use a strainer to strain and fill your glass.
- Top off the Mezcal Paloma with grapefruit club soda, raise a glass and enjoy!