Mezcal paloma
Check out this quick and easy summer cocktail recipe with mezcal, zesty limes and sweet yet slightly bitter grapefruit juice. A paloma is usually made with tequila but using mezcal instead adds a lovely smoky edge to the drink
Spicy peach palomas
Serves 6
Easy
Prep:
The pickled jalapeño brine isn’t necessary here but it adds a saline note that complements the tequila
Skip to ingredients
- 300ml blanco tequila
- 500ml peach juice
- 180ml lime juice
- 6 tbsp agave syrup
- 15ml pickled jalapeño brine from a jar (optional)
- grapefruit sodafor topping up
TO SERVE
- chamoy
- Tajín or chilli salt
- peachesthinly sliced
Method
step 1
Put the tequila, peach and lime juices, the agave syrup and jalapeño brine (if using) in a jug, mix well and chill until needed.
step 2
To serve, run a lime wedge around the rims of six glasses, running it further down one side of each glass for a more dramatic look. Put a little chamoy and some Tajín in separate saucers, and dip the rims first in the chamoy, then the Tajín to coat.
step 3
Fill each glass with ice, then divide the paloma mixture between them. Top up each with grapefruit soda and gently stir to combine. Garnish with some sliced peaches.
