Paloma Recipe

Rim the glass (optional)

If you want a salted or Tajín rim, run a lime wedge around the outside rim of a highball or collins glass and dip the rim into a shallow plate of salt or Tajín. Set glass aside.

Gently clap 4 of the basil leaves between your palms to release aromatics; reserve the remaining 2 leaves for garnish.

Fill the prepared glass with ice to chill while you mix, or fill a shaker with ice.

Muddle basil and combine base

In a cocktail shaker or mixing glass, add the 4 gently-clapped basil leaves, Volcan tequila blend (2 oz), mezcal (0.5 oz), melon liqueur (0.5 oz), green apple liqueur (0.5 oz), fresh lime juice (0.5 oz), and agave syrup (0.5 oz).

Lightly muddle the basil leaves with a muddler or the handle of a wooden spoon for 5–8 gentle presses — you want to bruise the leaves to release oils but not pulverize them (which can make the drink bitter).

Add a handful of ice to the shaker (if not already iced) and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Discard the ice from the chilled glass and add fresh ice (or leave the ice in the glass if you prefer). Strain the shaken cocktail into the prepared highball/collins glass over ice. Use a fine strainer if you want to remove tiny basil pieces; a standard Hawthorne strainer will also work.

Top gently with 3 oz club soda (or use 3 oz grapefruit soda for a sweeter, more classic Paloma flavor). Stir once gently with a bar spoon to integrate the soda without flattening it.

Taste and adjust: if you want it sweeter, add another 0.25 oz agave syrup and stir once; if you want more citrus brightness, add 0.25 oz lime juice.

Garnish with the reserved basil sprig and a lime wheel or wedge on the rim. Optionally slap the basil sprig against the back of your hand and place it on top of the drink to boost the aroma.