Christine Wood is beverage manager at Olivine, a Neapolitan-inspired rooftop restaurant in Auburn, AL.
Lately I have really been into tequila and mezcal, mezcal specifically. I love how the mezcaleros really keep it boutique and the process of trying to keep it traditional. To me, the smoky and sweetness of the spirit can pair with many unsuspecting flavors creating new and exciting flavors.
For this past summer, I have really been enjoying the Peony Paloma, similar to a traditional Paloma but with a twist. I infused butterfly pea flower into the mezcal, which gives a beautiful color to the cocktail when mixed together with the pink grapefruit. I made a grapefruit cordial but a sweetened grapefruit juice can work just as well.
Instead of Squirt, I prefer Jarritos grapefruit soda, which has a more pronounced grapefruit flavor. The most important note is the habanero bitters to add a little spice to balance the sweetness. For people who don’t like the smokiness of mezcal, adding equal parts reposado tequila helps tame the flavor and balances it out.
Peony Paloma
Ingredients
- 1 ½ oz. Reposado tequila
- ¼ oz. Lime juice
- 2 oz. Grapefruit cordial
- 3 oz. Jarritos grapefruit soda
- ½ oz. Butterfly pea flower-infused mezcal
Instructions
- Rim a Collins glass with Tajin spice.
- Add ice and build ingredients in glass.
- Add the infused mezcal as floater.
- Garnish with dried lime.
