How to Make a Smoky Mezcal Paloma with a Spicy Grapefruit Rim
If there's one cocktail that captures everything summer should feel like, it's a Paloma. And when you swap out the tequila for a good smoky mezcal and finish it with a spicy chilli salt rim and a dehydrated grapefruit slice — well, you've got something truly special.
This recipe is dead simple to make at home, but it looks and tastes like something from a serious cocktail bar. The secret is in the garnish. That dehydrated grapefruit slice on the rim isn't just for show — as the ice slowly melts, it releases a concentrated citrus hit that keeps evolving with every sip.
We've been making variations of this cocktail at Cocktail Candy for a while now, and it's the one that gets the most requests at every gathering. Whether you're hosting friends on a warm Gold Coast evening or just treating yourself after a long week — this one's a keeper.
Ingredients
Makes 1 cocktail
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60 mlMezcal
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30 mlFresh grapefruit juice
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15 mlFresh lime juice
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15 mlAgave syrup
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Chilli salt(For the rim)
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Top upSoda water
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1Dehydrated grapefruit wheel(To garnish)
Method
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Run a lime wedge around the rim of your glass, then dip into chilli salt to coat.
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Fill the glass with ice cubes.
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Add the mezcal, grapefruit juice, lime juice and agave syrup to a shaker with ice.
Shake hard for 10–15 seconds until well chilled.
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Strain into your prepared glass over fresh ice.
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Top with a splash of soda water and give it a gentle stir.
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Garnish with a dehydrated grapefruit wheel on the rim.
Dehydrated Grapfruit + Chilli Salt Rim
Salt the rim before adding ice — it keeps the salt crisp and stops it dissolving into the drink.