Mexican Cocktails · from the kitchen

Terracotta Paloma — Rosemary & Smoked-Salt Rim

A rustic grapefruit-and-mezcal paloma served in a terracotta mug with a smoked chili-peppercorn salt rim and a torched rosemary sprig — the candlelit companion to a long Mexican dinner.

Serves

Prep

5 min

Cook

0 min

Terracotta Paloma — Rosemary & Smoked-Salt Rim

The story

There is a courtyard in Mexico City where they serve palomas in rough terracotta cups, and the clay leaves a faint, mineral edge on every sip. This is my home version of that cup. It is a paloma built for candlelight — mezcal and fresh grapefruit, a smoked-peppercorn and chili salt rim, and a rosemary sprig torched just enough to release its pine. Served over crushed ice in the heaviest clay mug you own, it is the drink I pour when the mole is on the stove and the table is set for a long, slow night.

The rest of it

Still on the card

Ingredients

◆2 oz mezcal (espadín works beautifully)
◆4 oz fresh ruby red grapefruit juice
◆1/2 oz fresh lime juice
◆Pinch of flaky salt
◆3–4 oz grapefruit soda (Jarritos or Squirt), chilled
◆Crushed ice

Method — Step by Step

1Make the smoked salt: combine the flaky salt, cracked peppercorns, and chili powder on a small plate. Mix with your fingers and spread into a shallow ring.
2Rim the mug: run a grapefruit wedge around the rim of the terracotta mug, then press and roll the rim in the salt mixture until the edge is well crusted. Set the mug aside.
3Shake the drink: fill a cocktail shaker with ice. Add the mezcal, fresh grapefruit juice, lime juice, and a pinch of salt. Shake hard for 10 seconds until the shaker frosts.

The rest of this recipe lives on a card.

Unlock the full ingredients and method with a printable recipe card — $1.99 each, or save with a 5- or 10-pack.

Filed under

palomamezcalcocktailmexico citygrapefruitrosemaryterracotta

AriMexico

Mexico City: Food

From the table

Leave a note

Rate this recipe

Thoughts & experiences

Be the first to leave a note.