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
Palomaesque
Palomaesque from Comal, Berkeley, CA
Prep Time
0
minutes
Cook Time
0
minutes
Servings
1
drink
Total time: 0 minutes
Ingredients
- 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
Directions
- 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.
- 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.