This recipe appears in:Frozen Mezcal Paloma: The Bright, Not-Too-Sweet Answer to a Margarita
This is a summer cocktail you won't soon forget. It's bright and tart like a margarita, but not too sweet, and the soft, floral side of grapefruit comes forward, along with perfectly balanced bitterness. The key here, though, is the base spirit. Use a good bottle of mezcal (such as one from Del Maguey, Alipus, or Nuestra Soledad) to add a subtle savory quality and an herbal layer to the drink. You may think of mezcal as smoky, but the smoke from roasted agave is just a whisper in this cocktail, alongside savory, olive oil–like flavors, allowed to shine with help from a bit of salt.
This cocktail can easily be doubled. If you multiply it further, keep the batches separate so as not to overfill your blender.
- 4 ounces (120ml) fresh juice from 1 to 2 pink grapefruits
- 1 1/2 ounces (45ml) fresh juice from 2 limes
- 1 ounce (30ml) honey
- 4 ounces (120ml) mezcal
- 1/4 teaspoon (1g) kosher salt
- 2 cups ice (14 standard cubes)
- Lime wheel, sliced in half crosswise, for garnish (optional)
Add grapefruit juice, lime juice, honey, mezcal, and salt to a resealable container. Shake or stir to mix; make sure all honey is dissolved. Place in freezer for at least 4 and up to 10 hours.
When ready to serve, add mezcal mixture and ice to a blender. Blend until uniform and pour into 2 glasses. Garnish each glass with half a lime wheel, if desired, and serve immediately.