Spicy mezcal Paloma
This Paloma recipe is kicked up a notch with the addition of smoky mezcal and fiery chili powder, while the fragrant sparkling water cuts through the juice's bold acidity to soften the blow. Drink this with brunch -- or even breakfast, no judgment -- or on an autumn afternoon spent soaking up what's left of the sun. I would use Ilegal mezcal for its agave notes and delicate smoke.
2 ounces mezcal
1 ounce grapefruit juice
For salt rim:
¼ cup fine salt
1 teaspoon chili powder, to taste
Whisk the sea salt and chili powder in a shallow bowl until well mixed. Run a grapefruit wedge around the lip of a tall glass, tip it over into the spice mixture, and press evenly to coat the rim. Fill the glass with ice and set aside. Combine mezcal and juice in an ice-filled shaker, shake hard, and strain into the rimmed glass. Fill with LaCroix and top with a grapefruit twist.