Meet the Blood Orange Paloma. This isn’t your typical paloma – it’s got mezcal and well…blood orange, of course. I’ve been on a serious mezcal kick lately (see my recent pineapple mint mezcal smash) and this cocktail is going on my favorites list.
I’m also on such a winter citrus kick – more than ever, really. It all started with Jessica’s winter vanilla bean chia pudding with blood orange syrup and dark chocolate. Yes, you read that right.
I made the chia pudding on a whim one day and now I’ve made it an additional three times. And yes, it’s so unreasonably good.
It’s actually what inspired this cocktail! So, if you’re making one too, you can thank the talented Jessica Merchant for it. I know I sure am. As I was making the blood orange syrup for the chia pudding, I thought to myself “wow, this is delicious and sugary and what else can I put it in?”
And voilà, a blood orange paloma! Perfect for summer. Or Fall. Or basically anytime of the year, let’s be real.
The mezcal adds more of a kick than tequila does, at least I think so. The smoky flavor is fantastic, but might be an acquired taste. I know the first time I had mezcal I basically gagged (yes, in public, because such is life), but now I love it.
This cocktail is quite easy to whip up. In fact, the step that takes the longest is bringing the fresh blood orange juice and sugar come to a boil.
I would suggest getting one of those nifty juicer bowls – I didn’t have any and well…I’ll just leave it at T. later brought up that we had blood orange juice on the wall. Oops.
Regardless of the slight mess I made, these were totally worth it. You’ll have to let me know if you give it a try this weekend!
What’s next on your cocktail must-try list?