What’s a party without a great drink?
Because it’s Friday, and because no matter which holiday you celebrate this weekend is probably packed with parties, we are providing you with a unique cocktail to shake your way into the weekend.
Any adult beverage on a Oaxacan menu must include mezcal, the smoky artisanal cousin of tequila that the region is known for. Typically enjoyed straight accompanied with orange or lime slices and (you guessed it!) chile and salt, we decided to run with it into the more palatable region of a mixed drink. With citrus season blessedly upon us, we opted for this version of a paloma made with the Italian aperitif cocchi, which balances the smoky intensity of mezcal nicely.
This recipe is from Scott Baird of the Comal restaurant in Berkeley.
Photographs and Styling by Sasha Swerdloff of the Tending the Table Blog with support from Hannah Aronowitz.
Smoky Mezcal Paloma
WHAT YOU’LL NEED:
2 ounces mezcal (we used Wahaka)
1 tablespoon honey
3 ounces Cocchi Americano
2 ounces fresh grapefruit juice
1 ounce fresh lime juice
pinch of salt
3 ounces seltzer
HOW TO MAKE IT:
Combine the mezcal and honey in a cocktail shaker and stir until the honey dissolves.
Add the Cocchi, grapefruit juice, lime juice, and salt as well as a few ice cubes and shake well.
Fill two small glasses with ice and add 1 ½ ounces seltzer to each. Strain the cocktail into the iced seltzer and serve.