The Mezcal Paloma swaps the tequila for mezcal. The grapefruit, lime, and salt stay exactly as they are; the mezcal threads a savoury wisp of woodsmoke through the drink, and the Paloma gains real depth.
The Paloma, with a campfire somewhere in the distance.
Smoke and Grapefruit
Mezcal's smoke comes from agave roasted in earthen pits, and it has a natural affinity for grapefruit — the citrus's slight bitterness and the smoke's savoury edge sharpen one another. It is one of the easiest, most rewarding agave swaps there is.
All Mezcal, or a Split
A full pour of mezcal gives an assertively smoky Paloma. For a gentler version, split the base — half tequila, half mezcal — so the smoke colours the drink rather than dominating it. Both are common; neither is wrong.
A Chilli-Salt Rim
The Paloma's salt rim becomes more interesting here — a rim of chilli salt or Tajín picks up the mezcal's savoury side and adds a faint heat. It is a small touch that ties the whole drink together.
The Paloma Family
Mexico's everyday favourite — tequila, lime, and grapefruit soda over ice, with a salted rim.
- 2 ozTequila
- 1/2 ozLime juice
- TopGrapefruit soda
The Paloma with a kick — fresh chilli muddled into the grapefruit and lime.
- 2 ozTequila
- 1/2 ozLime juice
- 3 slicesFresh jalapeño
Jalisco's clay-cup Paloma — tequila with orange, lime, and grapefruit, in terracotta.
- 2 ozTequila
- 1/2 ozOrange juice
- 1/2 ozGrapefruit juice