Mezcal Paloma puts a smoky twist on the classic Mexican cocktail, blending the bold flavor of mezcal with the brightness of fresh grapefruit juice, a touch of lime, and a fizzy sparkling water finish.
What sets it apart is the chili salt rim, adding a spicy, savory kick to every sip. It’s the perfect drink for summer afternoons, backyard BBQs, or an elevated taco night.
Serve it in a highball glass over ice with a grapefruit wedge, or pair it with spicy Mexican dishes like shrimp tacos or elotes.
Mezcal Paloma with Fresh Grapefruit and Chili Salt Rim
Equipment
- Cocktail shaker (or mason jar with lid)
- Highball or rocks glass
- Small plate or saucer (for rimming the glass)
- Measuring jigger (or standard tablespoon)
Ingredients
- 2 oz mezcal
- 2 oz fresh grapefruit juice about ½ a grapefruit
- ½ oz fresh lime juice about ½ a lime
- ½ oz agave syrup or simple syrup
- 2 oz sparkling water club soda or grapefruit-flavored soda
- Ice cubes
- 1 tbsp chili-lime salt e.g., Tajín or mix 1 tsp chili powder + 1 tsp salt + lime zest
- 1 lime wedge for rimming
- 1 grapefruit wedge for garnish
Instructions
- Rim the GlassRub the rim of a highball or rocks glass with a lime wedge. Dip the rim into the chili salt mixture on a small plate. Set aside.
- Mix the DrinkIn a cocktail shaker filled with ice, combine mezcal, fresh grapefruit juice, lime juice, and agave syrup.
- Shake It UpShake vigorously for about 15 seconds until chilled.
- Pour and TopFill your rimmed glass with fresh ice. Strain the cocktail into the glass, then top with sparkling water.
- Garnish and ServeGarnish with a grapefruit wedge and enjoy immediately.
Video
Notes
- No mezcal? Use tequila for a milder version, though you’ll miss that signature smoky character.
- Sweeter Paloma? Add a splash more agave or use grapefruit soda instead of sparkling water.
- Make it spicy: Add a few slices of jalapeño to the shaker for extra heat.
- Batch it: Multiply the ingredients by 6–8 for a party pitcher version. Add sparkling water right before serving to keep it fizzy.
Cooking Tips
- No mezcal? Use tequila for a milder version, though you’ll miss that signature smoky character.
- Sweeter Paloma? Add a splash more agave or grapefruit soda instead of sparkling water.
- Make it spicy: Add a few slices of jalapeño to the shaker for extra heat.
- Batch it: Multiply the ingredients by 6–8 for a party pitcher version. Just add sparkling water before serving to keep the fizz.
Are There any Alternative Ingredients You Can Use?
If you’re looking to switch up the flavor profile while keeping the spirit of the Paloma, consider substituting mezcal with other spirits. Tequila blanco is the most common swap; it keeps the citrus-forward profile but loses the smoky depth.
For a more adventurous twist, try reposado tequila for its subtle oakiness or even gin for a herbaceous, botanical variation that complements the grapefruit beautifully. If you prefer a non-alcoholic version, use smoky lapsang souchong tea or a splash of liquid smoke in sparkling water for a similar effect without the alcohol.
For the citrus components, fresh-squeezed is best, but feel free to get creative. Swap out grapefruit juice with blood orange or pomelo juice for a sweeter, slightly less tart take.
Yuzu juice adds an exotic citrus punch with floral notes. If agave syrup isn’t on hand, honey syrup, maple syrup, or simple syrup work well and bring their flavors.
As for the rim, the chili-lime salt can be customized; try using smoked paprika, chipotle powder, or even crushed pink peppercorns with sea salt for an earthy, spicy alternative. Garnishes can also vary: a sprig of rosemary, a charred grapefruit wheel, or a slice of jalapeño adds flair and flavor.
The Bottom Line
Experimenting with ingredient swaps in a Mezcal Paloma opens up countless flavor directions, making it an ideal cocktail for creative mixing. Small changes, like switching citrus types or playing with different sweeteners, can dramatically shift the drink’s balance and complexity.
Personal taste and availability can shape every element, from the base spirit to the garnish. Embracing that flexibility lets each version feel fresh and customized, all while staying true to the Paloma’s refreshing roots.