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Red Dog Saloon Paloma

Thomas J. Story
 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

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.