Paloma de la Selva

Name: Paloma de la Selva
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Mezcal; 0.5 oz Italicus Rosolio di Bergamotto; 0.5 oz Averna Amaro; 2 oz Grapefruit juice; 0.25 oz Lime juice; 0.25 oz Demerara syrup; 2 dashes Exotic Jungle Bitters; Top with Sparkling Wine

Smoky mezcal meets citrusy Bergamot in refreshing summer cocktail

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

189*

Net Carbs

13g*

Ingredients:

Mezcal

Italicus Rosolio di Bergamotto

Exotic Jungle Bitters

Sparkling Wine

AI Request:Next generation Paloma, what to serve this summer using only a subset of the following ingredients barrel aged hop bitters the botanist gin italian amaro such as averna or ramazzotti giffard melon italicus rosolio di bergamotto green chartreuse blue curaçao mezcal cognac sloe gin martini dry vermouth pisco quebranta appleton estate reserve blend rum plantation 5 year rum titos handmade vodka italicus bergamot liqueur averna amaro tanqueray gin xanté pear liqueur disaronno prosecco or sparkling wine luxardo...

*Estimated by AI - may vary

Instructions

Description: This next-generation Paloma combines the smoky allure of mezcal with the bright, citrusy notes of Bergamot, enhanced by a touch of Italian amaro and the exotic essence of jungle bitters. A splash of sparkling wine adds effervescence, making it a refreshing choice for summer sipping. Ingredients: - 1 oz Mezcal - 0.5 oz Italicus Rosolio di Bergamotto - 0.5 oz Averna Amaro - 2 oz Grapefruit juice - 0.25 oz Lime juice - 0.25 oz Demerara syrup - 2 dashes Exotic Jungle Bitters - Top with Sparkling Wine Instructions: 1. In a shaker, combine mezcal, Italicus, Averna, grapefruit juice, lime juice, and demerara syrup. 2. Shake well with ice until chilled. 3. Strain into a highball glass filled with fresh ice. 4. Top with sparkling wine. 5. Garnish with a slice of grapefruit and a sprig of fresh mint. Glass: Highball Glass

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