In Mexico it is more popular to mix Tequila with grapefruit than lime. Which is why a Paloma is more popular than a Margarita. A Paloma is often made with grapefruit soda but can also be made with freshly squeezed grapefruit juice (see Paloma Cocktail).
What makes this variation smoky? Instead of using Tequila as the base liquor, it calls for mezcal (or mescal). Mezcal is the national spirit of Mexico. Technically Tequila is a type of mezcal but not all mezcals are tequilas. It differs from Tequila in that it can be made from any type of agave plant with no geographic restrictions whereas Tequila is only made from the agave tequilana (or blue agave) and most of it comes from the state of Jalisco (although it is also made in a four other Mexican states).
The real difference is in how they are distilled. Traditionally Tequila is steamed in industrial ovens and distilled in copper pots whereas mezcal is cooked in earthen pits filled with wood and charcoal and distilled in clay pots. While some more large-scale mezcal producers no longer follow this technique, smaller (artisanal) producers tend to so that the mezcal retains the smoky quality it is known for.
This cocktail definitely gets the smoky flavor from the mezcal but it also benefits from a bit of smoked salt. In this case I used Maldon smoked sea salt flakes from England for the rim of the glass. Before adding the ingredients to your glass, run a lime or grapefruit slice over the rim of your glass and dip onto a small plate with salt.
The rest is simple – freshly squeezed grapefruit and lime juices along with a dash of orange bitters and seltzer water. We prefer Regans’ Orange Bitters No. 6.
We served this to our friends, Genevieve and Eric S, as we knew they were mezcal fans. We made a small pitcher ahead of their arrival and poured the mixed ingredients into the prepared glasses and topped with seltzer water and fruit.
This is the first mezcal recipe I’ve posted – a few others have been shared with us recently so you’re likely to see some more in the future.
To learn more, check out Food & Wine’s article – What’s the Difference between Tequila and Mezcal?
| Smoky Paloma | Print |
- 2 ounces mezcal
- 3 ounces freshly squeezed grapefruit juice
- ½ ounce freshly squeezed lime juice
- Dash of orange bitters
- 2 ounces seltzer water
- Smoked sea salt
- Lime and/or grapefruit wedges for garnish
- Sprinkle smoked salt onto a small plate. Rub the rim of a double-old fashioned (or tall) glass with a lime or grapefruit wedge. Dip glass onto a plate of smoked salt. Fill glass with ice.
- In a cocktail mixing glass (or pint glass), stir mezcal, grapefruit juice, lime juice and orange bitters.
- Pour over prepared glass and top with seltzer water. Garnish with lime and/or grapefruit wedges.
Source: Adapted from Adele Yellin and Kevin West’s The Grand Central Market Cookbook (2017)
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