Smoked Honey Mezcal Paloma

This smoky mezcal paloma takes the classic tequila-grapefruit cocktail and gives it a soulful, campfire twist that feels both refreshing and complex. A touch of smoked honey syrup ties everything together, adding just enough sweetness to balance the bitter citrus and earthy mezcal. Mix up a pitcher of these for your next backyard gathering and watch them disappear before the ice even melts.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 oz mezcal
• 12 oz fresh-squeezed grapefruit juice
• 2 oz fresh lime juice
• 3 oz smoked honey syrup (see step 1)
• 2 tbsp raw honey
• 1/4 tsp smoked paprika
• 2 oz warm water
• 12 oz plain sparkling water
• 1 tsp flaky sea salt mixed with smoked paprika for rim

Directions

1. Make smoked honey syrup by whisking together honey, smoked paprika, and warm water in a small bowl until fully dissolved and smooth, then let it cool for 5 minutes.
2. Rub a lime wedge around the rim of four tall glasses, then dip each rim into the smoked paprika salt mixture and set glasses aside.
3. Fill each glass with a generous handful of ice cubes.
4. In a large pitcher, combine mezcal, grapefruit juice, lime juice, and the smoked honey syrup, then stir well to blend.
5. Pour the mezcal mixture evenly over the ice in each prepared glass, filling about three-quarters full.
6. Top each glass with a splash of sparkling water and give it one gentle stir to incorporate without losing the bubbles.
7. Garnish each drink with a thin grapefruit wheel or lime wedge and serve immediately while cold.

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