Paloma Point (Mezcal Negroni With Grapefruit) Recipe

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

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

Rate & Comment


  • 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


  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