Charred-Citrus Mezcal Paloma with Mesquite-Smoked Salt Rim (Pitcher for Cookouts)

How to Make Charred-Citrus Mezcal Paloma with Mesquite-Smoked Salt Rim (Pitcher for Cookouts)

1. 1

   Step 1: Char the citrus on a hot grill

   Preheat the grill to medium-high (about 425–450°F / 220–230°C). Cut grapefruits and limes in half and place cut-side down directly on the grill grates; char until deeply browned and slightly blackened at the edges, 2–4 minutes per half (rotate once if needed). Remove and let cool until you can handle them—charring caramelizes the sugars and adds a savory, slightly bitter edge that brightens the Paloma.

   For this step

   • 3 largeLarge pink or red grapefruits (halved)
   • 6 wholeLimes (halved)
   
2. 2

   Step 2: Make the mesquite-smoked salt rim (no-fuss on the grill)

   While citrus cools, make a quick mesquite-smoked rim: scatter mesquite chips in a small foil packet (poke holes) or in a smoker box and place it over a hot area of the grill. Spread the coarse sea salt in a shallow cast-iron skillet or rimmed sheet pan and place it on the grill opposite the heat so it can pick up smoke without melting. Close the lid and smoke 8–12 minutes until the salt is fragrantly smoky and lightly gray; stir once halfway. Remove and cool, then transfer to a shallow dish for rimming.

   For this step

   • 1/2 cupCoarse sea salt (for rim)
   • 1 cupMesquite wood chips (for smoking rim)
   
3. 3

   Step 3: Make (or cool) simple syrup

   If you don’t have simple syrup ready: combine equal parts sugar and water (here 1 cup each) in a small saucepan, bring to a simmer, and stir until the sugar dissolves. Remove from heat and cool to room temperature (or speed-cool in the fridge). You can make this several days ahead and refrigerate.

   For this step

   • 1 cupSimple syrup (1:1 sugar to water), cooled
   
4. 4

   Step 4: Juice and strain the charred citrus

   Squeeze the charred grapefruits and limes into a large measuring cup or bowl, then strain through a fine-mesh sieve into a pitcher to remove seeds and excess pulp. You should have roughly 2 to 2 1/2 cups (480–600 ml) of combined juice—if you want a tarter profile, use less juice and more soda when mixing.
   
5. 5

   Step 5: Batch the Paloma base and finish the pitcher

   In a 2½–3 quart pitcher, combine the strained charred citrus juice, cooled simple syrup, and mezcal; stir well and taste—adjust sweetness (add up to 1/4 cup more syrup) or mezcal (add up to 1–2 oz) to preference. Chill the base if serving later. Right before serving, add club soda to the pitcher and gently stir to combine. Keep soda off until service to retain fizz.

   For this step

   • 16 fl ozMezcal
   • 3 cupsClub soda (or Mexican soda like Jarritos de toronja for a sweeter finish)
   • 6 cupsIce (for pitcher and glasses)
   
6. 6

   Step 6: Rim, serve, and batch tips for a cookout

   To rim glasses, rub a grapefruit or lime wedge around each glass lip, then dip into the smoked salt. Fill glasses with ice, pour ~1 to 1¼ cups (240–300 ml) of the finished cocktail per glass (about 1½ cups / 360 ml per serving), and garnish with a charred grapefruit wheel or lime wedge. For cookout service: pre-mix the mezcal + citrus + syrup base and refrigerate; smoke the salt earlier in the day and store in a sealed jar. Add soda and ice at the party to keep drinks bright and fizzy.
   

1. Preheat the grill to medium-high (about 425–450°F / 220–230°C). Cut grapefruits and limes in half and place cut-side down directly on the grill grates; char until deeply browned and slightly blackened at the edges, 2–4 minutes per half (rotate once if needed). Remove and let cool until you can handle them—charring caramelizes the sugars and adds a savory, slightly bitter edge that brightens the Paloma.
2. While citrus cools, make a quick mesquite-smoked rim: scatter mesquite chips in a small foil packet (poke holes) or in a smoker box and place it over a hot area of the grill. Spread the coarse sea salt in a shallow cast-iron skillet or rimmed sheet pan and place it on the grill opposite the heat so it can pick up smoke without melting. Close the lid and smoke 8–12 minutes until the salt is fragrantly smoky and lightly gray; stir once halfway. Remove and cool, then transfer to a shallow dish for rimming.
3. If you don’t have simple syrup ready: combine equal parts sugar and water (here 1 cup each) in a small saucepan, bring to a simmer, and stir until the sugar dissolves. Remove from heat and cool to room temperature (or speed-cool in the fridge). You can make this several days ahead and refrigerate.
4. Squeeze the charred grapefruits and limes into a large measuring cup or bowl, then strain through a fine-mesh sieve into a pitcher to remove seeds and excess pulp. You should have roughly 2 to 2 1/2 cups (480–600 ml) of combined juice—if you want a tarter profile, use less juice and more soda when mixing.
5. In a 2½–3 quart pitcher, combine the strained charred citrus juice, cooled simple syrup, and mezcal; stir well and taste—adjust sweetness (add up to 1/4 cup more syrup) or mezcal (add up to 1–2 oz) to preference. Chill the base if serving later. Right before serving, add club soda to the pitcher and gently stir to combine. Keep soda off until service to retain fizz.
6. To rim glasses, rub a grapefruit or lime wedge around each glass lip, then dip into the smoked salt. Fill glasses with ice, pour ~1 to 1¼ cups (240–300 ml) of the finished cocktail per glass (about 1½ cups / 360 ml per serving), and garnish with a charred grapefruit wheel or lime wedge. For cookout service: pre-mix the mezcal + citrus + syrup base and refrigerate; smoke the salt earlier in the day and store in a sealed jar. Add soda and ice at the party to keep drinks bright and fizzy.