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Latest Hot Cocktail: A Paloma Rises in Phoenix
As things warm up in Phoenix for our latest #SecretDiningSociety, this Smoked Paloma was the perfect way to cool down.
Mar. 31, 2016
Chicago-based mixologist Lisa Selman is always looking for a cocktail to heat things up—even in summery climates.
Enter the Smoked Paloma, one of Selman’s featured recipes for the latest Secret Dining Society in Phoenix. This isn’t a frilly cocktail with overly sweet or floral notes, but instead, it’s full of complexity.
“It has a really cool, unique flavor,” Selman says. “The grapefruit soda adds some complexity to it.”
There’s also a hint of saltiness throughout the drink, and the Roca Patrón Silver is complemented by smoky notes of a Lapsang souchong tea-infused smoked salt sugar syrup.
She continues, “You end up drinking a cocktail with a lot of body to it. It’s not what you necessarily think of drinking in a hot place like Phoenix.”
But Selman says for a city like Phoenix—and any city with a sweltering summer, for that matter—tequila is the perfect spirit.
“Tequila is like the whiskey of the South,” according to Selman. “It warms you up in a good way.”

Smoked Paloma
Makes 1 drink
- Water
- 1 teaspoon smoked salt
- 1 tablespoon Lapsang souchong tea
- Sugar
- 1.5 ounces Roca Patrón Silver
- .75 ounce smoked salt sugar syrup
- .75 ounce fresh lime juice
- .75 ounce fresh grapefruit juice
- 1 can Pompelmo San Pellegrino
- Ice
- Mint sprig, for garnish
- Grapefruit slice, for garnish
- Glass:Collins Glass
Make the smoked salt sugar syrup: To a small pot, add water, the smoked salt and Lapsang souchong tea, and bring to a boil. Strain the salt-tea mixture and weigh, then add the same amount of sugar by weight. Boil again until the sugar dissolves. Let the simple syrup cool and enjoy. It will last about 3 weeks in the refrigerator.
Make the cocktail: In a shaker, combine all of the ingredients except for the San Pellegrino, then add ice and shake. Strain over fresh ice in a Collins glass. Top with the San Pellegrino and garnish with a big sprig of mint and a slice of grapefruit.
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