Casi Paloma Recipe

Time8m

Serves1

Make Casi Paloma Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Salt the rim (optional)
Run the grapefruit wedge around the rim of a highball or Collins glass to moisten. Dip the rim into a shallow plate of coarse salt to coat about half to three-quarters of the rim. Set glass aside.

2
Add the reposado tequila (1.5 oz), mezcal (0.25 oz, optional), fresh grapefruit juice (3 oz), fresh lime juice (0.5 oz), and agave syrup (0.5 oz) into a cocktail shaker.
3
Fill the shaker with ice (enough to chill briskly). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly frothy.
4
Fill the prepared highball glass with fresh ice (about 1 cup). Double-strain the contents of the shaker into the glass to remove small ice shards and any pulp, unless you prefer a pulpy finish.
5
Top with club soda (2 oz) to add effervescence. Stir gently once with a bar spoon to combine without losing too much carbonation.

6
Garnish with the grapefruit wedge on the rim or floated in the drink. Adjust salt on the rim or add an extra grapefruit wedge if desired.
7
Serve immediately with a straw if desired. Taste and adjust: for more sweetness, add 0.25 oz agave; for tarter, add 0.25 oz lime juice; for smokier, increase mezcal to 0.5 oz and reduce tequila by same amount.