Mezcal Paloma

What makes mezcal different from tequila

Mezcal and tequila might be cousins, but they’ve got very different vibes. Tequila is made only from blue Weber agave and is mostly produced in Jalisco. Mezcal, though? It can be crafted from over 30 types of agave (like espadín, tobalá, or arroqueño) and is traditionally made in regions like Oaxaca.

The real kicker is how they’re cooked. Tequila gets steamed in ovens, while mezcal is roasted in underground pits lined with volcanic rock, which gives it that unmistakable smoky soul. It’s earthy, wild, and layered—like sipping on a story that was told by firelight. If tequila is crisp and lively, mezcal is moody, complex, and a bit mysterious. And that’s exactly what makes it such a fascinating twist in a Paloma.

Read next: The Difference Between Mezcal and Tequila

Easy ways to customise your Mezcal Paloma

This drink is already packed with personality, but there are some fun ways to riff on the recipe:

• Swap out the club soda for grapefruit soda like Jarritos if you want a touch of sweetness and fizz.
• Infuse your simple syrup with rosemary, thyme, or chilli for an extra layer of interest.
• Go smoky-sweet with a touch of agave nectar instead of simple syrup.
• Mix it up and find your sweet (or smoky) spot.

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

Mezcal brands to explore

If you’re just getting into mezcal, the selection can be overwhelming. While The Mixer doesn’t play favourites, we do keep an eye out for brands like Montelobos Mezcal, known for its handcrafted, organic approach and smooth, smoky flavour. It’s a solid pick for your Mezcal Paloma and plays beautifully with citrus. Look out for labels that highlight the agave species and region—these little details tell you a lot about what you’re about to pour.

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 contrast and harmony. You’ve got tangy citrus, earthy smoke, and a little sparkle—so you need dishes that can stand up to that combo.

• Crispy pork belly tacos: Fatty, salty pork paired with zingy pineapple salsa makes every bite explode with flavour. The Paloma’s acidity cuts through the richness like a pro.
• Grilled prawns with lime and chilli: Smoky mezcal loves seafood, especially when there’s char involved. Add a hit of fresh lime and a bit of heat, and you’ve got a match made in flavour heaven.
• Charred elotes (Mexican street corn): Sweet corn grilled until golden, slathered with mayo, cotija cheese, and dusted with paprika or chilli powder. The drink’s brightness lifts the dish, while the mezcal mirrors that toasty char.

PRO TIP! If you’re hosting, set up a DIY taco or street food station; nothing fussy, just good ingredients and bold flavours. Let the Mezcal Palomas flow alongside and watch the vibe go from casual to legendary.

More cocktails to try if you like a Mezcal Paloma

If this smoky citrus combo speaks your language, you’ll probably love:

Classic Paloma
Oaxacan Negroni
Frozen Aperol Paloma
Paloma Mocktail
Spicy Paloma