Paloma
Thomas J. Story
“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.”
How to Make It
1
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.
2
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.
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
Directions
1
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.
2
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.
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