Paloma Recipe

Time5m

Serves1

Maestro dobel diamante - del maguey vida mezcal - grapefruit - elderflower - fresh pressed lime

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Ingredients

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1
Prepare the glass
If you like a salted rim, rub the grapefruit wedge around the rim of a highball or Collins glass, then dip the rim into coarse salt placed on a small plate. Fill the glass with cubed ice and set aside.
2
Build the drink
In a cocktail shaker, add the Maestro Dobel Diamante (1.5 oz), Del Maguey Vida mezcal (0.5 oz), fresh pressed lime juice (0.75 oz), elderflower liqueur (0.5 oz), and simple syrup (0.25 oz) if using. Fill the shaker with ice.
3
Shake
Shake vigorously for about 10–12 seconds until the shaker is well chilled and slightly frosted. The shake integrates the mezcal and tequila with the citrus and elderflower.
4
Strain and top
Strain the shaken mixture over the prepared glass filled with fresh ice. Top with grapefruit soda (3 oz). If you prefer to use fresh grapefruit: pour 2 oz freshly pressed pink grapefruit juice and top with 1 oz club soda; stir gently to combine.
5
Garnish and finish
Gently express the grapefruit wedge over the drink (squeeze to release oils), then drop it in or garnish with a grapefruit wheel. Taste and add a small splash more simple syrup if you prefer it sweeter.
6
Serve immediately with a straw or stirring stick.