From Madison, Wisconsin’s own Three Count Beverage Company and currently doing his thing at Oliver’s Public House, (my friend and favorite Canadian) Jeremy Bazely created this Kombucha Paloma using Montelobos Mezcal, Ancho Reyes chile liqueur and NessAlla Blueberry Kombucha.
In a tin shaker filled with ice add the Montelobos Mezcal, Ancho Reyes liqueur, lime juice, grapefruit juice, sugar and salt. Shake vigorously and strain into a pint glass full of fresh ice. Finish with 1 oz. NessAlla Blueberry Kombucha and 1 oz. soda water. Enjoy!