Recipe Description

Image result for peter falkA 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.


Strain cocktail into the two chilled glasses.

Sprinkle salt-cayenne powder on top to taste.

Yum yum yum!

Leave a Comment