Smoky Paloma with Chile-lime Salt

It’s simple to upgrade traditional cocktails: Just add salt. A small amount of salinity brightens citrus, suppresses bitterness and enhances the flavor of almost any drink – a massive task for a tiny mineral. Here, put salt to work in a spin on a Paloma, featuring homemade chile-lime salt, grapefruit and lime juice and mezcal to add a bit of smoke. Instead of a customary salt rim, this spicy, citrusy salt gets a starring role, as it’s mixed into the cocktail. For those new to incorporating salt in cocktails, think of it as bitters and use it sparingly – a pinch is often sufficient to radically change the flavor.

Shanley Cox is a writer and photographer and owner of Shanley Cox Creative, a Kansas City-based content studio.

Smoky Paloma with Chile-lime Salt

SERVES 1

Chile-lime Salt

1 tsp chile powder zest of 2 limes 2 Tbsp sea salt

Paloma

2 oz fresh grapefruit juice juice of 1 lime 1 tsp agave nectar pinch chile-lime salt (recipe below) 2 oz mezcal 1½ oz club soda grapefruit wedge, for garnish

Preparation – chile-lime salt

In a small bowl, combine chile powder, lime zest and salt and set aside.

Preparation – paloma

In a cocktail glass, combine grapefruit juice, lime juice, agave and a pinch of chile-lime salt; stir well. Add mezcal, fill glass with ice, and top off with club soda. Garnish with grapefruit wedge and extra salt, if desired, and serve.