Palomish

A creative, clarified riff on the classic Paloma. This sophisticated recipe blends mezcal with a homemade grapefruit-lime cordial and a touch of Suze for a clear, effervescent, and incredibly crisp highball.

Ingredients:

• 1 1/2 oz. blanco tequila

• 1/2 oz. mezcal

• 3/4 oz. agave syrup (2:1)

• 3/4 oz. fresh grapefruit juice

• 1/2 oz. fresh lime juice

• 3 dashes ghost pepper tincture (or Scrappy's Firewater Bitters)

• 2 oz. grapefruit soda, to top

Instructions:

• Prep a highball glass by rimming the edge with chili salt (mix 3 parts kosher salt to 1 part chili powder to 1 part cayenne chili powder). Shake all the ingredients, except the grapefruit soda, with ice, then strain into the prepared glass. Top with grapefruit soda, then garnish.

• Ghost Pepper Tincture: Finely chop 2 oz. of dried ghost peppers (it’s a good idea to use gloves for this). Infuse the peppers into a liter of Everclear for 10 days. Strain the peppers out of the liquid before using.

Attribution:
Recipe: Morrison Nichols, No Vacancy, Los Angeles
Photo: Jakob Layman | April 15, 2019
Origin: Imbibe