Photo by Stephanie Bourgeois

Ingredients:

  • 1 1/2 slices lime
  • Salt
  • Ice cubes
  • 2 ounces (1/4 cup) tequila
  • 1 1/2 ounces (3 tablespoons) mezcal
  • 1 ounce (2 tablespoons) mango purée
  • 1 teaspoon chopped fresh cilantro leaves (optional)
  • 1 (12-ounce) bottle grapefruit soda

Recipe notes: You can buy frozen mango purée and thaw it. Or purée a ripe mango in a blender to make your own.

RECIPE

Paloma de Mango y Mezcal (Mango-Mezcal Paloma Cocktail)

Barbara Sibley

La Palapa, NYC Adapted from Antojitos! (Ten Speed Press, 2009)

Margaritte Malfy

La Palapa, NYC Adapted from Antojitos! (Ten Speed Press, 2009)

“La Paloma—‘the dove’—is the name of a popular cocktail in Mexico City. Squirt, a local grapefruit soda, and tequila are poured over ice in a salt-rimmed glass. Here it is taken up a notch with the addition of mezcal and mango purée. At La Palapa, we use a Mexican grapefruit soda called Jarritos, although any grapefruit soda, such as Fizzy Lizzy, or even grapefruit juice can be used. We also serve a shot glass of reposado tequila alongside.” –Margaritte Malfy and Barbara Sibley

Yield: 1 serving

Method:

Rub the rim of a tall glass with the whole lime slice. Spread the salt on a small plate large enough to hold the rim of the glass and dip the rim into the salt to coat.

Fill the glass with ice cubes. Add the tequila, mezcal, mango purée, and cilantro, if using, to the glass and stir to mix. Slowly add about a third of the soda.

Slit the remaining 1/2 lime slice partway and put it on the rim of the glass. Serve at once, with the remaining soda on the side.