Paloma

“We love classics, and the dusty desert screams agave spirits. We doctored our own Paloma using mezcal over tequila and have canned it for on- and off-premise consumption. This was a very successful COVID pivot, and now we’ve put a few other cocktails in our proprietary can.”

Ingredients:

• 2 fl oz Rayu Espadin mezcal

•  1 oz fresh grapefruit juice

•  ½ fl oz fresh lime juice

•  ½ fl oz simple syrup (purchased or made from recipe at right)

•  ½ fl oz soda water

•  grapefruit peel

•  sea salt

Instructions:

Simple syrup can be purchased, but consider making your own: In a sealable container, mix 1 quart hot water and 750 grams superfine sugar. Cover container and shake vigorously. Transfer to a glass bottle for storage.

To make the cocktail: Measure all ingredients except soda and garnishes in a cocktail shaker. Add a few ice cubes and shake for 5 seconds. Strain into a highball glass with fresh ice, top with soda. Garnish with grapefruit peel and salt.

Attribution:

Recipe: Eric Alperin

Origin: Sunset

Photo: Thomas J. Story