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Mezcal Paloma Cocktail Recipe
Mezcal paloma

Check out this quick and easy summer cocktail recipe with mezcal, zesty limes and sweet yet slightly bitter grapefruit juice. A paloma is usually made with tequila but using mezcal instead adds a lovely smoky edge to the drink

Mezcal Cocktail Recipe with Pineapple And Jalapeño
Mezcal, pineapple and jalapeño smash

The smoky notes of the mezcal work wonderfully with the grilled pineapple and gentle heat from the chilli in this spicy drink. It’s simple to make and can easily be made into a jug cocktail for a crowd

Margarita in a glass with copper cocktail shaker and a plate of limes behind
Margarita cocktail

Shake up this classic tequila cocktail then check out our refreshing twists for summer

Make this zingy cocktail, then check out our margarita, mezcal paloma and more Mexican cocktail recipes. Finish your cocktail with a beautiful edible flower garnish. For advice on where to buy your floral decorations, read our guide on what are edible flowers.

Mexican chef Adriana Cavita uses Mezcal Amores in this recipe. Hailing from Oaxaca, Mezcal Amores has smooth, smoky notes that balance herby, sweetened cocktails such as this bacalar.

  • 1 lemongrass stick
    broken into pieces
  • 25ml Mezcal Amores
  • 25ml chardonnay
  • 25ml homemade sugar syrup
    (see below)
  • 25ml fresh lime juice
  • 2 basil leaves
  • ginger ale
    for topping up
  • edible flowers
    to garnish

HOMEMADE SUGAR SYRUP

  • 200g caster sugar
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    Method

    • step 1

      First, make the sugar syrup. Put the sugar in a pan with 100ml of water and stir over a low heat until the sugar has
      dissolved. Cool completely and pour into a sterilised bottle. It will keep in the fridge for up to a month.

    • step 2

      Put the lemongrass in the bottom of a cocktail shaker and muddle using a muddler or the end of a rolling pin to release the flavour.

    • step 3

      Add a handful of ice followed by the mezcal, chardonnay, sugar syrup, lime juice and basil leaves. Seal with the lid
      and shake well for 20 seconds. Double strain into a glass filled with ice, top up with ginger ale and garnish with an edible flower, if you like.

    Check out more Mexican cocktails

    Two peach-coloured cocktails in short glasses with salted rims and a wedge of grapefruit

    Authors

    Adriana Cavita chef in dark chef outfit in front of a fireplace decorated with colourful candlesticks and plants
    Adriana Cavita
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    We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

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