The Paloma, usually made with tequila, is made here with mezcal. Grapefruit juice stands in for the more commonly used grapefruit soda. Recipe below.

OUR NEIGHBORHOOD BAR, THE BARREL, HAS MANY CHARMS. It’s tucked up under an El station. The mostly punkish jukebox offers a nice soundtrack to the evening, and the bartenders supply lively conversation when you want it. But one of the biggest draws for us is the cheap, delicious, inventively named cocktails. Our current favorite is the Rosemary’s Baby Daddy. Continue reading “Mezcal adds smoke to Mexico’s favorite cocktail: Smoky Paloma” →