To add to my mezcal trend recently I picked up a few pomelos at the local grocery store. These are large grapefruit-like fruit that have a juice and inside that is a good substitute for grapefruit. For this cocktail I found an interesting Chili Paloma cocktail online and decided to use my pomelo to make the tongue-twisting Pomelo Paloma. The simple syrup is just enough to balance out the citrusy bite and bitterness of the grapefruit. You can forgo the chili and salt if you like, although it adds a great complexity on the first few sips.
Ingredients:
- Salt and chili powder to rim glass (about a tsp each)
- 3 oz Pomelo juice (or grapefruit)
- 1/2 oz fresh lime juice
- 1/2 oz simple syrup
- 2 oz Mezcal Vago Elote
- Lime wedge for garnish
Start by prepping your glass by mixing some salt and chili powder together, and rimming the glass with the mixture (a few pinches of each should be enough).
Add the rest of the ingredients together in a shaker with ice, shake, and double strain into your prepared glass. Garnish with a lime wedge or a small pomelo slice!
