Paloma Del Sol Recipe

Inspired by Delucca Gaucho Pizza & Wine Plano

Time8m

Serves1

Ilegal mezcal, Aperol, Cointreau, club soda, grapefruit and lime juices

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Ingredients

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Cocktail

2 oz Ilegal mezcal

1/2 oz Aperol

1/2 oz Cointreau

2 oz Fresh grapefruit juice

1/2 oz Fresh lime juice

2 oz Club soda

1/4 oz Agave syrup (optional, for balance)

1 cup Ice (for shaking and serving)

1 each Grapefruit wedge or wheel (garnish)

1 each Lime wheel or wedge (garnish)

1/2 tsp Coarse salt or smoked salt (optional, for rim)

Method

Cocktail

Prepare glass

If you like a salted rim, rub a lime wedge around the rim of a highball or Collins glass and dip the rim into coarse or smoked salt. Fill the glass with ice and set aside.

Build and shake

In a cocktail shaker, add ice, 2 oz Ilegal mezcal, 0.5 oz Aperol, 0.5 oz Cointreau, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.25 oz agave syrup (optional). Secure the lid and shake vigorously for about 10–15 seconds, until well chilled.

Strain and top

Strain the shaken mixture into the prepared ice-filled glass. Top gently with about 2 oz of club soda to add effervescence. Give the drink one short, gentle stir (1–2 rotations) to combine without flattening the soda.

Garnish and serve

Garnish with a grapefruit wedge or wheel and a lime wheel or wedge on the rim. Serve immediately with a straw if desired.

Notes: Adjust sweetness with agave syrup to taste if your grapefruit juice is particularly tart. For a stronger mezcal presence, reduce club soda to 1 oz; for a lighter cocktail, increase club soda up to 3 oz.