Mezcal Paloma

What makes mezcal different from tequila

Mezcal and tequila might be cousins, but they’ve got very different personalities. Tequila is made exclusively from blue Weber agave and mainly comes from Jalisco. Mezcal, on the other hand, can be crafted from over 30 agave varieties (like espadín, tobalá, or arroqueño) and is traditionally made in regions like Oaxaca.

The process sets them apart, too. Tequila is typically steamed in ovens, while mezcal is roasted in underground pits lined with volcanic rock, which gives it that unforgettable smoky character. It’s earthy, intense, and full of depth—like sipping on something with real soul. If tequila’s the smooth talker at the bar, mezcal’s the quiet one with stories to tell and a wild edge you can’t resist.

Read next: The Difference Between Mezcal and Tequila

Easy ways to customise your Mezcal Paloma

This cocktail already packs a punch, but there’s loads of room to experiment:

• Switch out the soda water for grapefruit soda if you fancy a bit of sweetness and fizz.
• Infuse your sugar syrup with herbs like rosemary, thyme, or a touch of chilli for something a little unexpected.
• Try agave nectar in place of sugar syrup for a slightly deeper, floral sweetness.

Also see: 10 Playful Paloma Variations for Picture-Perfect Sipping

Mezcal brands to explore

If you’re just getting into mezcal, the choices can be a bit overwhelming. One to keep an eye on is Montelobos Mezcal—a brand known for its handcrafted methods and smooth, balanced smoke. It’s a great shout for your Mezcal Paloma and pairs beautifully with citrus. When choosing a bottle, look at the agave type and where it’s made. That’s where the flavour story starts.

Learn more: How to Use Agave Syrup in Cocktails & Best Agave-Based Drinks

Mezcal Paloma food pairings worth trying

Pairing a Mezcal Paloma with food is all about balance and boldness. You’ve got citrus zing, smoky spirit, and a crisp sparkle, so the food needs to bring flavour and texture to the party.

• Crispy pork belly tacos: Think rich, salty meat topped with pineapple salsa. The Paloma’s sharpness cuts through the fat beautifully.
• Grilled prawns with lime and chilli: Mezcal and seafood are a dream combo, especially when there’s char involved. Add some spice and a squeeze of lime, and you’re golden.
• Charred elotes (Mexican street corn): Sweetcorn grilled until golden and brushed with mayo, crumbly cheese, and a dusting of chilli powder. The smoky edge of the cocktail plays off the charred corn like a dream.

TOP TIP! If you’re hosting, a laid-back taco or street food setup is a brilliant move—low effort, high reward. And with Mezcal Palomas flowing? You’ve nailed it.

More cocktails to try if you like a Mezcal Paloma

If smoky citrus is your thing, you might enjoy:

Classic Paloma
Oaxacan Negroni
Frozen Aperol Paloma
Paloma Mocktail
Spicy Paloma