A paloma is basically tequila with grapefruit rife with ice and bubbles – my least favorite cocktail ingredients! I’m no longer a purist – not too many martinis or scotch-neats these days, but I still can’t countenance ice and bubbles except for very rare circumstances…so my version of a paloma takes those out…and this version layers in some smokey mezcal and spicy cayenne…the tequila-mezcal combo makes this paloma a Palombo!
(Bonus! It’s an homage to my favorite TV detective!!)
3 ounces good tequila
emphasis on the "good"
2.5 ounces good mezcal
bad mezcal isn't mezcal - no smoke - might as well skip it and use tequila (but then it wouldn't be a Palombo!)
- 2.5 ounces fresh red grapefruit juice
- 1.5 ounces fresh lime juice
1 ounce agave syrup
you could also use a squirt of honey but make sure you shake THOROUGHLY--or make honey syrup first (add a little hot water to honey and stir - it will thin it out so its easier to incorporate into the drink)
- 1/4 teaspoon finely ground salt
- 1/4 teaspoon ground cayenne
Put two Nick & Nora glasses in the freezer.
Combine all ingredients except salt and cayenne with ice in a shaker. Shake vigorously until very cold.
Combine salt and cayenne–set aside.
Sprinkle salt-cayenne powder on top to taste.
Yum yum yum!