The beloved Mexican highball, traditionally rendered with tequila, has been masterfully reinterpreted in the form of the Mezcal Paloma. This tantalizing mix matches the original's cool blend of grapefruit soda, lime juice, and salt with an added smoky dimension, thanks to the inclusion of mezcal; a drink designed for undemanding enjoyment while delivering a richer, more savory edge.

Decades back, crafted mezcal was habitually sipped unembellished in Mexico. This tradition was upturned in the early 2000s when the allure of its smoky, earthly complexity reached the American cocktail scene. Suddenly, mezcal began popping up in modern classics such as the Oaxaca Old Fashioned and the inimitable Mezcal Negroni. As a sister to the agave-based spirit, tequila, it was inevitable that mezcal would eventually find its way into tequila templates like the Margarita and Paloma, where its savory character brings an intriguing depth without overpowering the classic structure of these drinks.

Although the delectable Mezcal Paloma demands only a few ingredients, each plays a vastly significant role. A well-balanced espadín mezcal is highly recommended, as it adds a soft smokiness and distinct minerality. Fresh lime juice provides the requisite tartness which skillfully checks the sweetness of the soda. Traditionalists can choose from either Squirt or Jarritos Grapefruit as they yield slightly different profiles. A top tip if you go for Squirt - seek out the Mexican version which favors cane sugar over corn syrup. Both options exhibit the necessary effervescence to carry forward the citrus and herbal notes of the mezcal.

Add an extra layer of complexity with a Tajín-and-salt rim. This finishing touch brings texture, enhances the drink's salinity, and introduces a hint of mild chile spice, really amplifying the cocktail’s fruity acidity. This simple addition helps balance the smoky mezcal with the zesty grapefruit and lime, ending on a satisfying crisp note.

The savory twist on this classic highball has a meager list of ingredients: 2 ounces mezcal, half an ounce of freshly squeezed lime juice, 4 ounces top-up of grapefruit soda, Tajín mix for the rim, salt to accompany Tajín, and a lime wedge for garnish. To prepare, simply rub a lime wedge around the rim of a highball glass and dip in Tajín and salt. Add mezcal and lime juice to the glass and top-up with grapefruit soda. Give it a gentle stir so as not to disrupt the bubbles. Garnish with a lime wedge to complete this smoky revival of a Mexican classic.