Palomaesque Cocktail Recipe From Comal

The cocktails at Comal may be as much of a draw as chef Matt Gandin's California-Mexican food. And the best of the drinks may be Scott Baird's take on the Paloma. By substituting mezcal for tequila and adding vermouth, Baird turned this breezy cooler into a smoky, exciting cocktail that is a natural fit for antojitos and grilled meats–or drinking on its own. For more 2012 Best Cocktails, click here.

Recipe adapted from Comal, Berkeley, CA

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Palomaesque from Comal, Berkeley, CA
  • Honey syrup
  • ¼ cup honey
  • ¼ cup water
  • Cocktail
  • Thin grapefruit wheel
  • Ice
  • 1½ ounces seltzer water
  • 1 ounce Del Maguey Vida mezcal
  • 1½ ounces Cocchi Americano
  • 1 ounce fresh grapefruit juice
  • ½ ounce fresh lime juice
  • Pinch of salt
  1. Make the honey syrup: In a small saucepan over medium-high heat, add honey and water. Bring to a boil. Once the honey is dissolved, remove from the heat and cool.
  2. Make the cocktail: Prepare an Old-Fashioned glass with the grapefruit wheel, and fill with ice. Add seltzer water to the glass. In a shaker, combine the mezcal, Cocchi, grapefruit and lime juices, and ½ ounce of the prepared honey syrup. Fill the shaker with ice. Shake to dilute, then double-strain into the Old-Fashioned glass. Serve.
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