While usually made with Tequila, this recipe calls for award-winning Rosaluna Mezcal, which boasts a less smoky profile than typical mezcals and is an alternative to its agave cousin.
Sweet and salty
Spirit Cartel, UK distributor for Rosaluna, general manager David Hood told The Morning Advertiser (The MA) the sharp, sweet and salty flavours of the serve pairs well with classic Mexican dishes such as tacos and ceviche as well as grilled fish, smoky meats and salads.
It is also easy to prepare and the core ingredients can be pre-batched, with the soda added when served, Hood explained.
The general manager continued: “This Paloma is not only quick and easy to make, using commonly stocked ingredients, but it looks great and has a ‘wow’ factor when presented with the salted rim and grapefruit garnish.
Low-cost serve
“It’s also a low-cost serve for a pub, coming in at around £3.07 per cocktail, with a sales value of anywhere between £8 and £12."
Adding a little chilli to the salted rim or switching the grapefruit soda for a Mediterranean tonic and using rosemary to garnish also allows for a fun twist on the cocktail, Hood added.
Ingredients:
- 50ml Rosaluna mezcal
- 100ml pink grapefruit soda
- 10ml pomegranate liqueur
- 5ml lime juice
- Pinch of salt
Method:
- Mix all the ingredients, except the soda, in a large glass filled with ice
- Top with soda and serve garnished with a slice of pink grapefruit in a salt-rimmed glass
To be featured in the Morning Advertiser’s Drinks Masterclass series please contact rebecca.weller@wrbm.com. See the previous Masterclass with Sagamore Spirit Rye Whiskey here.
