Spicy mezcal paloma recipe: Kick up your cocktail game

Bartender smoking a cocktail with a copper still and a margarita
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The paloma is a refreshing and citrusy cocktail that’s perfect for warm weather.

Traditionally made with tequila, this recipe puts a twist on the classic by using smoky mezcal instead.

The addition of fresh jalapeño slices gives it a spicy kick, making it perfect for those who like a little heat in their drinks.

Ingredients:

  • 2 oz mezcal
  • 1 oz fresh lime juice
  • 1/2 oz agave nectar
  • 4 oz grapefruit soda
  • 2-3 slices of fresh jalapeño
  • Pinch of salt
  • Ice
  • Grapefruit or lime wedge, for garnish

Instructions:

  1. In a shaker, combine the mezcal, fresh lime juice, and agave nectar. Add a pinch of salt and fill the shaker with ice.
  2. Shake the mixture well to chill the ingredients and dilute the drink slightly. This ensures that the flavors meld together perfectly.
  3. Strain the mixture into a highball glass filled with ice.
  4. Top it off with the grapefruit soda and stir gently to combine the ingredients.
  5. Garnish the drink with a wedge of grapefruit or lime, and add the jalapeño slices for an extra kick.
  6. Serve immediately and enjoy your spicy mezcal paloma!

Exploring the Roots of Mezcal

Mezcal is a smoky, flavorful spirit distilled from agave plants in Mexico.

Its production centers around Oaxaca, though other regions contribute to the mezcal tradition.

Here are the key ingredients for a spicy mezcal paloma:

• Mezcal
• Grapefruit juice
• Lime juice
• Jalapeño
• Simple syrup or agave nectar
• Soda water
• Salt and chili powder for rim

To make this zesty cocktail, you’ll start by rimming your glass with a chili-salt mixture.

Then, muddle jalapeño in a shaker.

Next, add mezcal, citrus juices, and sweetener.

After that, shake well with ice and strain into your prepared glass.

Finally, top with a splash of soda for some fizz.

Mezcal production involves harvesting mature agave plants, which can take 7-30 years to reach maturity.

The hearts are roasted in underground pits, giving mezcal its signature smoky flavor.

After roasting, the agave is crushed, fermented, and distilled.

Unlike tequila, which uses only blue agave, mezcal can be made from various agave species.

This diversity contributes to mezcal’s complex flavor profile.

Traditional mezcal makers, known as maestros mezcaleros, often use techniques passed down through generations.