Eosinophilic Esophagitis Friendly Mezcal Paloma

Total time5 min

Prep time5 min

Cook time0 min

4.8

(27)

Eosinophilic Esophagitis Friendly Mezcal Paloma

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Ingredients

1 serving

1 lime wedge, for rimming
1 tbsp coarse salt, for rimming
ice cubes, as needed
2 oz mezcal
3 oz fresh grapefruit juice (from about ½ large grapefruit)
½ oz fresh lime juice
½ oz agave nectar
2 oz grapefruit soda or sparkling water, to top

For serving

1 grapefruit slice or lime wheel, for garnish (optional)

Instructions

1
Spread the coarse salt in a shallow, flat dish. Run the lime wedge around the outer rim of a highball glass, then press and rotate the rim in the salt until evenly coated.
2
Fill the glass with ice cubes.

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