Cantaloupe Paloma

Name: Cantaloupe Paloma
Yield: 10
Cuisine: American

Recipe: Leo Robitschek , elNico , Brooklyn

Photo: Eric Medsker

May 30, 2023

Leo Robitschek, beverage director of Brooklyn’s rooftop bar elNico, found inspiration for his Cantaloupe Paloma during a trip to Spain. Who knew a simple salad with cantaloupe and jamón ibérico “that was surprisingly fresh and delicious” would resonate as much as it did? “When I got back home, I started playing with mezcal and cantaloupe, creating the Paloma,” Robitschek says. He captures the essence of summer by using cantaloupe juice and the soft floral notes from jasmine-infused agave syrup.

Ingredients

1 oz. mezcal (Robitschek uses Los 7 Misterios Doba Yej)
3/4 oz. jasmine-infused agave syrup
3/4 oz. fresh lemon juice
1 1/2 oz. cantaloupe juice
5 oz. club soda

Tools:shaker, strainer
Glass:highball
Garnish:salt rim

Preparation

Salt the rim of a glass, fill with ice, and set aside. In a shaker, combine all of the ingredients except the club soda, add ice, then shake vigorously. Add the club soda to the shaker, then pour the cocktail into the prepared glass.

Jasmine-Infused Agave SyrupMake 1 cup of jasmine tea using 4 grams of jasmine pearls and 8 oz. or 240 mL of water. Strain and add twice the amount of agave nectar by weight (8 oz. agave nectar to 4 oz. jasmine tea). The agave will keep in the refrigerator for at least 3 months.