Mezcal-Lime Paloma with Hibiscus and Chili Salt Rim
A refreshing mezcal cocktail brightened with fresh lime, hibiscus syrup, and finished with a smoky chili salt rim for a vibrant Oaxacan-inspired drink. This mexican-inspired cocktails & drinks ready in about 5 minutes brings together mezcal, fresh lime juice, hibiscus syrup for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 150 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 oz mezcal
- 1 oz fresh lime juice
- 1 oz hibiscus syrup
- 3 oz, chilled grapefruit soda
- 1 tsp chili powder
- 1 tsp coarse sea salt
- 1 for rimming glass lime wedge
- as needed ice cubes
Instructions
- Step 1: Combine 1 tsp chili powder and 1 tsp coarse sea salt on a small plate. Rub a lime wedge around the rim of a tall glass, then dip the rim into the chili salt mixture to coat evenly.
- Step 2: Fill the glass with ice cubes to chill. In a cocktail shaker, add 2 oz mezcal, 1 oz fresh lime juice, and 1 oz hibiscus syrup. Fill shaker with ice and shake vigorously for 15 seconds until well chilled.
- Step 3: Strain the mezcal mixture into the prepared glass over fresh ice. Top with 3 oz chilled grapefruit soda and gently stir once to combine.
- Step 4: Garnish with a lime wedge on the rim and serve immediately for a smoky, tart, and floral Oaxacan-inspired cocktail.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mezcal-Lime Paloma with Hibiscus and Chili Salt Rim take to make?
Total time is about 5 minutes (5 min prep + 0 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Mezcal-Lime Paloma with Hibiscus and Chili Salt Rim?
Refrigerate any leftover mezcal-lime paloma with hibiscus and chili salt rim in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Mezcal-Lime Paloma with Hibiscus and Chili Salt Rim?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mezcal-Lime Paloma with Hibiscus and Chili Salt Rim for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mezcal-Lime Paloma with Hibiscus and Chili Salt Rim?
Mexican cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
