Cocktail & Other Recipes Occasion Brunch

Pomelomosa

By
Kelly Magyarics
Kelly Magyarics
Kelly Magyarics
Kelly Magyarics, DWS, is a wine, spirits, travel, food and lifestyle writer and wine educator.
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Updated 10/2/20
Pomelomosa cocktail
Image:

MGM Resorts

The Pomelomosa was created by Craig Schoettler, the executive director of beverage and corporate bartender at MGM Resorts. The fun and easy-drinking cocktail is part Paloma, part Salty Dog, and entirely refreshing. While the Paloma features tequila and grapefruit, and the Salty Dog features vodka or gin with grapefruit juice and salt, the Pomelomosa merges the best of both worlds by mixing together tequila, grapefruit (fresh juice and in beer form), lime and a spicy salt blend.

The resulting beer-tail is crisp and clean, rendered sessionable by the low-ABV grapefruit radler (Schoettler uses Burgkopf Grapefruit Beer, but any grapefruit radler will do). The lime and simple syrup complement the tequila, and the spicy, salty rim is easy to make and well worth the effort, as it balances out the grapefruit’s bitterness.

All that makes the Pomelomosa perfect for brunch, day-drinking or anything involving sunshine and a body of water.

Ingredients

  • 1 lime wedge

  • Himalayan pink salt and Tajín seasoning mix (1:1)

  • 1 ounce blanco tequila

  • 2 ounces grapefruit juice, freshly squeezed

  • 1/2 ounce lime juice, freshly squeezed

  • 1/2 ounce simple syrup

  • Burgkopf grapefruit radler (or other citrusy beer), to top

  • Garnish: grapefruit wheel

Steps

  1. Rub the lime wedge on half of the outside of a chilled pilsner glass.

  2. Coat the rim with salt and seasoning mix.

  3. Add the tequila, grapefruit juice, lime juice and simple syrup to the glass.

  4. Top with the beer, and stir gently.

  5. Garnish with the grapefruit wheel.