This smoky mezcal paloma is a refreshing twist on a classic cocktail, combining grapefruit juice, lime, agave syrup, and fizzy soda water with the rich, smoky depth of mezcal.
Rimmed with Tajín for a spicy-salty kick, it’s the ultimate summer sipper!
Why You’ll Love This Drink
Smoky, citrusy, and lightly sweet with just the right balance
Easy to shake up with just a few ingredients
Perfect for warm days, parties, or taco night
Tajín rim adds a spicy-savory punch
Naturally gluten-free and easy to customize
Ingredient Highlights
Mezcal – A smoky Mexican spirit made from roasted agave; it brings bold, earthy flavor.
Fresh grapefruit juice – Bright, tart, and slightly bitter—perfect to balance the mezcal.
Lime juice – Adds zip and tang.
Agave syrup – Natural sweetness that complements the agave in mezcal.
Soda water – Adds sparkle and lift. We love @jarritos Mineragua for its crisp finish.
Tajín – A zesty chili-lime-salt blend that adds depth and flair.
Ice – Keeps things chilled and crisp.
Pro Tips Before You Start
Use fresh-squeezed grapefruit juice for the best flavor.
Chill your glass in advance for extra refreshment.
Adjust agave syrup depending on how sweet you like your drinks.
Shake the base (mezcal, juices, and agave) with ice before topping with soda for a smoother blend.
Tajín rims best when the glass is lightly moistened with lime juice first.
How to Make a Mezcal Paloma
Step 1: Rim Your Glass
Rub a lime wedge around the rim of your glass and dip it into Tajín to coat the edge.
Step 2: Mix the Drink
In a shaker filled with ice (or directly in your glass), combine mezcal, grapefruit juice, lime juice, and agave syrup.
Shake or stir to mix well.
Step 3: Pour Over Ice
Fill your prepared glass with fresh ice and pour in the cocktail mixture.
Step 4: Top with Soda
Add a splash of soda water to finish.
Stir gently and garnish with a grapefruit wedge if desired.
What to Serve It With
Grilled shrimp or fish tacos
Chips and guacamole
Spicy elote (Mexican street corn)
Ceviche or mango salsa
Variations & Substitutions
Use tequila instead of mezcal for a milder version.
Add a pinch of sea salt directly into the drink for savory depth.
Try blood orange juice for a vibrant twist.
Swap agave syrup for honey or simple syrup if needed.
Storage & Leftovers
Best enjoyed fresh—don’t store once mixed.
Prep the juice and syrup in advance, then mix and pour when ready.
Store opened mezcal in a cool, dark place (not the fridge).
FAQs
Can I make this in a pitcher?
Yes! Multiply the recipe by 4–6 and pour over ice in individual glasses.
Add soda right before serving.
What mezcal do you recommend?
Look for Espadín mezcal like @madremezcal—it’s versatile, smoky, and affordable.
Is this stronger than a regular Paloma?
It can be! Mezcal has a bold flavor, and the ratios here pack a punch.
Add more soda water to lighten it.
What’s the best soda water for this?
@jarritos Mineragua is deliciously crisp.
You can also use Topo Chico or any plain sparkling water.
Do I need Tajín for the rim?
It’s optional but adds a great flavor pop.
You can also use a mix of salt and chili powder.
Is mezcal gluten-free?
Yes, mezcal is naturally gluten-free since it’s distilled from agave.
Can I make it spicy?
Add muddled jalapeño or a dash of hot sauce to the shaker for a spicy twist!
Final Thoughts
If you love bold cocktails, this smoky mezcal paloma is a must-try. It’s bright, smoky, fizzy, and balanced—perfect for summer sipping or impressing guests with something a little different.
Once you try mezcal in a paloma, you might never go back!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.