Red Dog Saloon Paloma
Thomas J. Story
AuthorEric Alperin

“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.

Paloma