Mezcal Ancho Paloma

A spicy and complex upgrade to the traditional Paloma. The addition of Ancho Reyes (a chili liqueur) gives the classic mix of mezcal, lime, and grapefruit soda a beautifully roasted, mildly fiery kick.

Ingredients:

  • 1 1/2 oz. mezcal (Hannigan uses Siete Misterios Doba-Yej)

  • 1/2 oz. Ancho Reyes

  • 3/4 oz. fresh grapefruit juice

  • 1/2 oz. fresh lime juice

  • 1/4 oz. agave nectar

  • 2 drops salt solution (1:1 salt to water)

  • Club soda

Instructions:

  • Combine all the ingredients except the club soda in a shaker with ice and shake until chilled. Strain into a Collins glass over ice. Top with soda and garnish.

Attribution:
Recipe: Andrew Hannigan, Bastion, Nashville
Photo: Maddie Teren | February 28, 2018
Origin: Imbibe

Mezcal CocktailClarence Mailwas