Nopaloma. Recipe

Cocktail

1. 1

   Prepare honey syrup

   Make a quick honey syrup by combining equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool before using. Measure 0.5 oz for the recipe.

2. 2

   Chill glass (optional)

   If desired, fill a highball or Collins glass with ice and set aside to chill while you build the cocktail, or place the glass in the freezer for a few minutes.

3. 3

   Rim (optional)

   If using smoked sea salt, rub a grapefruit wedge around the rim of the chilled glass and dip the rim into a shallow plate with the smoked sea salt to coat lightly.

4. 4

   Shake

   In a cocktail shaker, add 2 oz Domingo mezcal, 0.75 oz Mommenpop Ruby Grapefruit, 0.5 oz Veso Alpine, 0.5 oz honey syrup, 0.5 oz fresh lime juice, and a handful of ice. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

5. 5

   Strain and build

   Discard ice from the chilled serving glass (if you used it to chill). Fill the glass with fresh ice (large cube or crushed). Double-strain the shaken mix into the glass over the fresh ice to remove small ice shards and any solids.

6. 6

   Top with soda

   Gently top the cocktail with 2 oz (about 60 ml) soda water. Stir once lightly with a bar spoon to integrate the soda without losing carbonation.

7. 7

   Garnish

   Express the oils of a grapefruit twist over the drink by holding the twist over the glass and gently pinching it so oils spray onto the surface. Drop the twist or a thin grapefruit wheel into the drink as garnish.

8. 8

   Serve

   Serve immediately. Optionally, offer a small spoon for the aromatic rim salt if used. The approximate total drink yields one cocktail.