More Breadcrumbs

Paloma Point (Mezcal Negroni With Grapefruit) Recipe

Maggie Hoffman
Paloma Point (Mezcal Negroni With Grapefruit) Recipe

[Photograph: 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.

  • Yield:Makes 1 cocktail
  • Active time: 3 minutes
  • Total time:3 minutes

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. 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.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT