Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 15 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "15 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Pink grapefruit juice — {"raw_name": "Pink grapefruit juice", "raw_measure": "45 ml Pink grapefruit juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 45 ml | Mezcal — {"raw_name": "Mezcal", "raw_measure": "45 ml Mezcal", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Pink grapefruit soda — {"raw_name": "Pink grapefruit soda", "raw_measure": "30 ml Pink grapefruit soda", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | Agave syrup — {"raw_name": "Agave syrup", "raw_measure": "10 ml Agave syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COLLINS GLASS.
- RIM glass with cinnamon powder and chili salt (moisten outside edge with lime or orange juice and dip into salt).
- SHAKE first 4 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring grapefruit soda.
- Serve naked, without garnish.
Garnish: Serve naked, without garnish.
Ice: ice
{"date_published": "2016-07-09 09:03:37", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3598/smokin-paloma", "image_url": "https://cdn.diffordsguide.com/cocktail/R1jWMA/square/0/512x512.webp?v=1737701577"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.