Smoky Paloma
A Paloma made with mezcal.
Built in glass · Highball · Easy · about 2 minutes · about 11% ABV
Ingredients
- 50 ml Mezcal
- 15 ml Fresh lime juice
- 120 ml Grapefruit soda
- Grapefruit slice (garnish)
Method
- Salt the rim
- Ice the glass
- Pour 50 ml mezcal into the glass
- Add 15 ml fresh lime juice
- Top with 120 ml grapefruit soda
- Stir once
- Garnish
About the Smoky Paloma
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Smoky Paloma FAQ
What's in a Smoky Paloma?
50 ml mezcal, 15 ml fresh lime juice, 120 ml grapefruit soda, garnished with grapefruit slice.
How strong is a Smoky Paloma?
About 11% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Smoky Paloma?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Smoky Paloma in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
