One of the most popular cocktails hailing from Mexico is the Paloma, which is basically tequila, fresh lime juice and topped with grapefruit soda (Squirt or even Fresca). It stands on its own as a go-to drink in any bar, but the craft cocktail has of course thrown their spin on it.
Here are a few compiled by freelance writer Tyler Zielinski (with some editing by yours truly).
>> 2 oz Mezcal (use a good one, not the cheap bottles with the worm)
>> 3 oz fresh squeezed grapefruit juice (ruby red if you can)
>> 1/4 oz fresh squeezed lime juice
>> 1/2 oz simole syrup (I use a little less)
>> Club soda (or better yet, Topo Chico)
Use chili piquin (or tajin) to rim a glass and fill with ice. In a shaker of ice, add the mezcal, juices and simple syrup and shake well. Strain into your prepared glass and top with the soda. Garnish with grapefruit quarter wheel, cilantro, jalapeno, or anything you like. If you are not used to the smokiness of mezcal, I suggest substituting with good tequila.
(This is basically subbing vodka for tequila)
>> 2 oz vodka
>> 1/2 oz fresh lime juice
>> Grapefruit soda
In a shaker of ice, shake the vodka and lime juice, strain into a salt rimmed glass of fresh ice and top with the grapefruit soda. Add a lemon twist if you wish.
(Zielinski adds this one as a Paloma variation, but to me the connection is weak. But it is a great tasting and refreshing concoction)
>> 1-1/2 oz silver tequila (I like Dulce Vida)
>> 1 oz fresh squeezed lemon juice
>> 1/2 oz simple syrup
>> 2 oz brut rosé sparkling wine
In a shaker of ice, add the tequila, lemon juice and simple syrup and shake well. Add the sparkling wine into the shaker and then strain the whole thing into a glass filled with ice. Garnish with a lemon twist if you wish.