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Cantaloupe Paloma

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.


  • 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


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.

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