Mezcal paloma from Nopalito: A Mexican Kitchen (page 197) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on August 28, 2021

    Good but less soda water (and the 2 ounces of Agave is to make a syrup if you are wondering why so much sweetener).

  • danaclaire on April 26, 2018

    This version of a Paloma is a revelation- especially the unexpected twist of the Cynar.

  • SheilaS on April 11, 2018

    Great mescal version of the Paloma. The Cynar adds a welcome complexity.

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