Spice up summer with this refreshing and zesty paloma.
If you’ve picked up a copy of the August/September issue, then you will have seen the spotlight on Las Almas Rotas, a mezcaleria in Dallas — a mezcaleria being a bar specializing in the Mexican spirit of mezcal. (If you have not picked up a copy of the current issue, why not?) You might know as mezcal as the liquor with a worm. It’s much more than that misconception. It’s also my preferred spirit.
The Las Almas Rotas article and recipes will be posted online soon. In the meantime, here’s a recipe for a paloma, a refreshing cocktail that includes grapefruit juice and soda, that subs mezcal for the usual tequila and throws in your favorite chile for a good kick. Try it next time you’re thinking about a margarita.
Spicy Paloma
1 jalapeño
2 ounces Mezcal Creyente (or preferred mezcal)
½ ounce agave syrup
1 ounce grapefruit juice
2 ounces club soda
Muddle jalapeño in a Collins class. Pour mezcal, agave syrup, and grapefruit juice into a cocktail shaker over ice and shake. Pour into Collins glass over muddled jalapeño and ice. Stir and top with club soda.
Photography: Mezcal Creyente
