Mezcal Fresno Paloma Recipe

Cocktail

1. 1

   Prepare glass

   Run a cut grapefruit wedge around the rim of a highball or Collins glass. Dip the rim into coarse salt or chili-salt to coat. Fill the glass with ice (cubes or crushed) and set aside.

2. 2

   Muddle aromatics

   In a cocktail shaker, add the fresh mint leaves and one thin slice of Fresno chili (remove seeds if you want less heat). Add the simple syrup and gently muddle 6–8 times until the mint releases aroma and the chili bruises slightly — avoid pulverizing the mint.

3. 3

   Mix spirits and juices

   To the shaker, add 1.5 oz Su Casa Mezcal, 0.5 oz Casamigos Reposado, 3 oz fresh grapefruit juice and 0.5 oz fresh lime juice. Add a handful of ice (enough to chill) and shake vigorously for about 10–12 seconds until well chilled.

4. 4

   Strain and build

   Double-strain the shaken mixture (to remove mint bits and chili seeds) into the prepared glass over fresh ice. Top with 2 oz chilled club soda and gently stir once to integrate.

5. 5

   Garnish and finish

   Float or tuck a thin wheel or wedge of grapefruit on top and garnish with a small sprig of mint. Optionally, lay a thin Fresno chili slice on the surface for an attractive, spicy aroma. Taste and adjust — if you prefer sweeter, add another 0.25 oz simple syrup; for more heat, muddle an additional tiny piece of chili into the glass (careful).

6. 6

   Serve

   Serve immediately with a straw or stirring stick so the drink can be adjusted while drinking.