Paloma Point (Mezcal Negroni With Grapefruit) Recipe

by
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Maggie Hoffman
updated Aug. 29, 2018
20161018-negroni-variations-paloma-vicky-wasik2.jpg
Vicky Wasik

This refreshing, rosy-red drink has the best traits of an Americano and a Paloma, but a much more gutsy flavor than either one on its own. Pete Stanton, head bartender at Ai Fiori in New York, created this crisp and bitter, lightly savory cooler. Smoky mezcal meets a bittersweet, super-flavorful mix of Punt e Mes and Campari, brightened with some fresh grapefruit juice and a little club soda.

Recipe Facts

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(0)

Active: 3 mins
Total: 3 mins
Serves: 1 serving

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Ingredients

  • 3/4 ounce (22ml) Punt e Mes
  • 3/4 ounce (22ml) Campari
  • 1/2 ounce (15ml) mezcal
  • 1 ounce (30ml) fresh juice from 1 grapefruit
  • 1 dash orange bitters
  • 2 ounces (60ml) club soda

Directions

  1. Add Punt e Mes, Campari, mezcal, grapefruit juice, and orange bitters to a cocktail shaker and fill with ice. Shake until chilled, about 10 seconds. Unseal shaker and add soda. Strain into an ice-filled Collins glass and serve immediately.

Special equipment

Cocktail shaker and strainer

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