As winter hits, we love a little pick-me-up in the form of a cocktail here at Bonnie and Neil! Bonnie's take on a classic Paloma will transport you straight to Mexico with its smoky mezcal and fresh grapefruit.
Simple to make, refreshing and packs a punch. ¡Salud!
Bonnie’s Smoky Paloma Recipe
Ingredients
- A few sprigs of fresh rosemary + extra to garnish
- 60ml fresh ruby grapefruit juice and zest
- 15ml Cointreau
- 60 ml Mezcal
- 15ml lime juice
- Fine sea salt
Method
1. Grate some zest of the grapefruit and rub into sea salt.
2. Run a lime quarter across the rim of glass and coat edge of glass with the salt mixture.
3. Gently crush rosemary sprigs in the shaker to release oils.
4. Add all other ingredients with ice and shake.
To serve
Strain over a fresh ice cube and garnish with a grapefruit wedge and rosemary sprig.
