Palomas are a classic drink in Mexico. The most important ingredients are tequila and grapefruit, though it’s often made with fizzy grapefruit soda, like Squirt.
This mezcal paloma is a spin off of the classic—substituting mezcal in the place of tequila, making it into a refreshing frozen drink, and adding a touch of mint.
Frozen Minty Mezcal Paloma
Prep Time: 8 minutes
Yields: 1 cocktails
- 1.5 to 2 ounces of Espadin mezcal
- 3 ounces of fresh grapefruit juice
- 1/2 lime
- 1/2 ounce of simple syrup
- About 2 cups of ice
- Soda water
Blend all ingredients—except the soda water—in a blender until you achieve a slushy frozen drink texture.
Pour in a glass leaving about an 1” of the glass empty.
Top off with soda water. Stir.
Pull off a large mint sprig, lightly crush/roll it in your fingers and serve as a garnish in the glass, on the opposite side that you’ll drink from.
Fresh Grapefruit: If you can use fresh grapefruit, the flavor will be fresher and smoother (grapefruit juices usually contain lots of sugar and tend to be more concentrated).
Juicing the Grapefruit: An easy way to juice a grapefruit (without a juicer), is to hold the grapefruit half upside down over a bowl, and press into the flesh with a fork. Start with light pressure, and then increase as the juice is released. Don’t be afraid to dig in and squeeze the grapefruit as you get to the end. Then use a sieve to filter out the seeds and fleshy bits.
Garnish: The addition of the mint at the end adds a nice refreshing touch. Garnishes don’t have to be only for looks. With many herbs you can use your fingers to lightly crush them right before adding to the cocktail. This will release the scent which will hit your nose as you take a sip, and add a subtle but distinct flavor to the mix.
Decor: Lastly, to take your experience to the next level, make sure to serve your mezcal paloma in an authentic Mexican cocktail glass, hand-blown in Baja California.
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