Brian Balthazar features Barbecue Pulled Pork Toasts & Smoky Mezcal Paloma with Chili-Salted Rim, as seen on Food Network Kitchen Live.
Recipe courtesy of Brian Balthazar

Smoky Mezcal Paloma with Chili-Salted Rim

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 1 serving
OK, let's talk about cocktails and cocktail parties. The glasses you see in a lot of cocktail recipes are so small! They're 8 ounces, including ice!? You'll be refilling all night! This drink is served in a 12-ounce glass so you're not constantly running up to the bar. It's delicious so you'll want every ounce, plus, the smokiness of the mezcal keeps this drink from feeling too sweet.


Simple Syrup:



  1. For the Simple Syrup:
  2. Combine the sugar and water in a small saucepan and cook over medium heat until the sugar is completely dissolved, about 5 minutes. If you are short on time, you can cool the syrup over an ice bath. 
  3. For the cocktail: 
  4. Combine the salt, chili powder and sugar on a small plate. Rub the lime wedge around the rim of half of a 12-ounce glass. Dip the lime-rubbed section of the glass in the salt. 
  5. Fill the glass with ice, then add the mezcal, lime juice, simple syrup and stir. Top with the club soda. Garnish with thinly sliced jalapeno, if desired.

Cook’s Note

The simple syrup will keep in the refrigerator for 1 month.