Spicy
Paloma

Serves 1

One of my all-time favorite cocktail flavors is grapefruit. It’s sweet, acidic, and slightly bitter all at once, exactly what a good, balanced cocktail should be. Combined with my love for tequila, a Paloma naturally became one of my go-to drinks. I love using jalapeño in spicy beverages, but it adds a savory, vegetal flavor that you don’t always want. To better accent the fresh grapefruit, this version gets its heat from a habanero, which has a more floral, fruity taste.

WHAT YOU’LL NEED

INGREDIENTS

  • 1 habanero pepper

  • ½ cup water

  • ½ cup sugar

  • 2 oz silver tequila, like Altos

  • 2 oz grapefruit juice, freshly squeezed

  • 1 oz lemon juice, freshly squeezed

  • Pinch of salt

  • Tajin, optional

DIRECTIONS

Make the Habanero Simple Syrup

  1. Slice 3 very thin rounds of the habanero pepper. Combine the slices of pepper, water, and sugar in a small saucepan and place over medium heat. Bring to a boil, stirring until all sugar is dissolved. Carefully remove or strain out the peppers and allow to cool.

  2. Spice levels of peppers vary, so taste and add more habanero if desired. Once room temp, the syrup can be stored in an airtight container in the fridge for up to 1 month.

Shake the Cocktail

  1. Combine 1 ounce of the cooled habanero syrup in a cocktail shaker with a handful of ice, tequila, grapefruit juice, lemon juice and a small pinch of salt.

  2. Pour over ice in Tajin rimmed glass (if desired), garnish with a lemon twist or grapefruit slice and serve.

RECIPE NOTES & TIPS

  • Salt is added here to enhance the flavor of the grapefruit and balance the bitterness, giving the drink a juicier taste. Just like in cooking, using salt in cocktails is a great way to boost flavor or suppress bitterness. But if you like a slight bitterness in your Paloma, feel free to leave it out.

  • For the Tajin rim, simply rub a grapefruit or lemon wedge along the edge of the glass and dip onto a plate lined with Tajin. Carefully rotate the glass until Tajin is adhered to the whole rim.

  • If you aren’t a fan of spice, this is the exact recipe I use for a normal Paloma as well. Simply leave the habanero out of your simple syrup and it will be just as delicious.

  • Traditional Palomas are usually made with grapefruit soda. I like that version, but prefer the flavor of fresh grapefruit juice. If want some carbonation, you can top the drink for 1-2 ounces of sparkling water (preferably Topo Chico).