Spicy Paloma Cocktail with Rashad Frazier of Camp Yoshi

Spicy Paloma Cocktail with Rashad Frazier of Camp Yoshi

Posted by:

Jacobsen Salt Co.

Posted on:

Aug 25, 2022

  • 2 ounces Madre Mezcal
  • 3 ounces grapefruit juice, freshly squeezed
  • 1/2 ounce simple syrup or raw honey
  • 1/4 ounce lime juice, freshly squeezed
  • 2 ounces club soda, chilled, to top
  • Infused Habanero Salt, to rim glass
  • Cilantro sprig and grapefruit quarter-wheel, to garnish

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Infused Habanero Salt-image

Infused Habanero Salt


Raw Blackberry Honey-image

Raw Blackberry Honey


We recently spent time on Oregon’s North Coast with Rashad Frazier, founder of Camp Yoshi, where he shared some tips, tricks, and a couple of cocktail recipes to make and enjoy shoreside. Prepping a few items beforehand, like fresh squeezing grapefruit or making your own honey simple syrup, will make the cocktails come together quick and easy.

Recipe by: Rashad Frazier

Makes 1 cocktail


    Wet a rocks glass (or mason jar) with lime and rim half the glass with Infused Habanero Salt. Add the mezcal, grapefruit juice, simple syrup and lime juice into a shaker with ice and shake until well-chilled. Strain into the prepared glass over fresh ice. Top with the club soda. Garnish with grapefruit quarter wheel and cilantro sprig.