The Story Behind The Diamond Paloma

Inspired by My Kind of Paloma, a mezcal cocktail created by Kip Byrne at the Matador Room at the Miami Beach Edition hotel, this sparkling riff features Italicus, a bergamot-flavored Italian aperitif. Byrne also rims glasses with pink sea salt, an extra but certainly appealing step.

Ingredients

  • 1 ½ ounces mezcal, such as Ilegal
  • 2/3 ounce Italicus liqueur
  • ¾ ounce lime juice
  • Grapefruit soda to top
  • Lime wheel for garnish

Directions

  1. Add mezcal, Italicus, and lime juice to a cocktail shaker with ice, and shake to combine.
  2. Strain into a highball glass filled with fresh ice cubes, and top with soda.
  3. Garnish with a lime wheel.
The Diamond Paloma Recipe