Designated cocktail mixers (and mezcal lovers), this one’s for you! My seductively smoky mezcal paloma is a long, easy cocktail with a shortcut recipe. This fizzy, grapefruit-forward version showcases mezcal’s unmistakable smoky character and is simple enough to prepare so you can enjoy the party.
If you prefer margaritas, try the blood orange or passion fruit variations for a similarly bright, citrusy experience.
I love summer gatherings and long, relaxed cocktails — drinks that keep you poolside or on the patio without having to run back to the bar every five minutes. The paloma fits that bill perfectly. With roughly two parts spirit to four parts juice and soda, it’s long enough to sip slowly and easy to scale up for a crowd.
This recipe uses a practical shortcut: grapefruit soda. Traditional paloma recipes often call for fresh grapefruit juice, soda water and simple syrup, but a quality grapefruit soda gives you citrus, carbonation and sweetness in one bottle. It saves time without sacrificing the bright grapefruit character that makes the paloma so refreshing.
Smoky paloma
When people think of smoky cocktails, they usually picture peaty whisky or winter drinks by the fire. A smoky paloma is different — it’s a summertime cocktail where smoke meets citrus. The twist is swapping tequila for mezcal. Mezcal is also produced from the agave plant, but the piñas (the roasted hearts of the agave) are traditionally roasted in earthen pits, which creates the signature charcoal, wood and earthy flavors.
On paper smoke and grapefruit might seem unusual together, but the combination works beautifully. The sparkling grapefruit soda brings a lively, mildly bitter citrus base, while mezcal adds a warm, leathery, smoky depth. The result is vibrant and balanced: refreshing from the soda, complex from the spirit.
Important recipe tips and notes
- Serve cold. Use large ice cubes so the drink chills without diluting too quickly.
- To make the paloma less boozy, reduce the mezcal or increase the amount of grapefruit soda.
- Stir gently to preserve the carbonation; vigorous stirring will flatten the drink.
- Grenadine is a sweet pomegranate syrup that adds color and a touch of sweetness — add it to taste.
- Omit the grenadine if you’re using a naturally pink grapefruit soda and want a less sweet drink.
Serving suggestions
A great cocktail looks as good as it tastes. Small details make a difference:
- Serve the paloma in a tall, elegant glass to showcase its bubbles and garnishes.
- Use clear, block-style ice where possible for a cleaner presentation and slower dilution.
- Rimming the glass is optional. A chili-lime seasoning like Tajín adds a subtle heat and color contrast if you enjoy a tangy, savory rim.
- Garnish with a thick semi-circle of grapefruit perched on the rim for an inviting finish.
Now put on your sunglasses, pose with your creation, and enjoy!
More cocktails to try
- Negroni Fizz
- Maple Cider Whiskey Sour
- Mojito Spritz
- Elderflower Peach Bellini
Smoky Mezcal Paloma
Ingredients
- 50 ml / 2 oz mezcal
- 1/4 lime
- Grapefruit soda — fill the glass (I used San Pellegrino)
- 1/2 – 1 tbsp grenadine (optional; omit if using pink grapefruit soda)
- Tajin Clasico seasoning with lime (optional, to salt the rim)
- Grapefruit slice, for garnish
Instructions
- Rub the rim of a tall glass with a lime or grapefruit slice, then roll the rim in Tajín or your preferred seasoning to coat it evenly.
- Fill the glass with large ice cubes. Pour in the mezcal, then squeeze the lime wedge into the glass and drop the wedge in. You may press the lime toward the bottom to release more juice.
- Add grenadine if using, then top with grapefruit soda. Stir gently to combine and avoid losing the bubbles. Garnish with a grapefruit slice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.