The Mezcal Paloma from Deep Ellum in Waltham, MA (and a rye and rocks). For the purposes of posterity, our bartender, Al, goes with a 4:1:1 ratio of Mezcal Espadin (my request, otherwise he will give you tequila) to grapefruit juice to lime juice and a pinch of kosher salt. 2 oz. of spirit per serving. Stir, put over ice in a highball glass. And then float Jarritos grapefruit soda over.
This is the perfect antidote to a 90F and high humidity afternoon!
