Tequila/Mezcal · Sour · Citrusy
Smoked Mezcal Paloma Recipe
Mezcal and charred grapefruit juice, shaken hard and topped with soda. Smoky and citrus-bright — mezcal and charred grapefruit juice, shaken hard and topped with soda. A modern, kitchen-forward take on Mexico's favorite tequila highball.
- Prep Time
- 1.5 min
- Method
- Shaken
- Glass
- Rocks glass
- Strength
- Balanced
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Smoked Mezcal Paloma
The Paloma's own history is loosely documented — most accounts trace it to 1950s Jalisco, Mexico, often crediting bartender Don Javier Delgado Corona of La Capilla, though Corona himself reportedly denied inventing it. What's better documented is tequila-and-grapefruit-soda's popularization once Squirt grapefruit soda reached Mexico in the mid-1950s. This smoked version swaps soda for charred fresh grapefruit juice and mezcal for tequila — a modern kitchen technique, not a documented tradition.
A classic Paloma runs roughly 2 parts tequila to 4-5 parts grapefruit soda, simple and soda-forward. This version restructures that into a shaken sour: charred grapefruit juice replaces the soda's sweetness (topped back in afterward with club soda), and the egg white is optional, for a fuller, foam-capped texture.
Ingredients
- Mezcal1 ½ oz
- Charred-grapefruit juice2 oz
- Simple syrup½ oz
- Club soda1 oz , to top
- Egg white1, optional, for foam
- Angostura bitters3 dashes
- Charred grapefruit wedge1, for garnish
3 dashes in this recipe = 6 dashes if using a Japanese-style dasher top.
Method
- Char the grapefruit halves with a blow torch until the skin blisters, then juice.
- Measure and pour the mezcal, charred grapefruit juice, simple syrup, and bitters into a shaker.
- Add the egg white, if using.
- Add a scoop of ice to the shaker.
- Shake hard for 15 seconds.
- Strain the cocktail into a rocks glass.
- Top with the club soda.
- Cut a wedge from the charred grapefruit and place it on the rim.
Glass & Garnish
Rocks glass, filled with ice. Garnish with a charred grapefruit wedge on the rim. The classic Paloma is built long in a highball with a plain lime slice, but this smokier, more concentrated version is served shorter and colder, matching most modern mezcal Paloma recipes that call for a rocks glass.
Notes
This charring technique is a modern kitchen method, not a documented traditional preparation. Char and juice the grapefruit ahead, but shake each serving fresh — the soda topper and any egg-white foam won't hold. Common mistake: under-charring, which leaves the smoke flavor too faint to read through the mezcal. Good alongside anything off the grill with its own char.
Tools Used
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FAQ
- What's the origin of a Paloma?
- Most accounts trace it to 1950s Jalisco, Mexico, often crediting bartender Don Javier Delgado Corona, though he reportedly denied inventing it himself.
- What's the best mezcal for a Smoked Mezcal Paloma?
- A joven (young) mezcal with moderate smoke works best — it layers with the charred grapefruit rather than competing against it.
- Can I make this without egg white?
- Yes — it's written as optional. Without it you get a clean, citrus-forward shaken drink; with it, a fuller foam cap.
- What is a Spicy Paloma?
- A Spicy Paloma adds jalapeno or chili-infused tequila to the classic format, trading this version's char for direct heat.
