Spicy Paloma
In Mexico, where the Paloma originated, this refreshing cocktail is typically made with grapefruit soda. For a lighter twist on this classic drink, try our version made with fresh grapefruit juice and honey, plus muddled jalapeño for a touch of heat. Although any type of grapefruit will work for this cocktail, we particularly love using Rio Red grapefruit, which are sweeter than other varieties.
Ingredients:
- 4 fl. oz. (125 ml) fresh grapefruit juice (from about 1 grapefruit), plus 2 grapefruit wedges and a few slices for garnish
- Kosher salt
- 1 jalapeño, thinly sliced
- 1/4 oz. wildflower honey or simple syrup
- 1 fl. oz. (30 ml) fresh lime juice
- 2 fl. oz. (60 ml) blanco tequila
Directions:
Salt the rim of a lowball glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt. Add a small handful of ice, 4 jalapeño slices and 1 or 2 slices of grapefruit to the glass. Set aside.
In a cocktail shaker, add 5 jalapeño slices and the honey or simple syrup. Muddle the jalapeño and honey or simple syrup together to release the natural oils of the jalapeño. Add a handful of ice to the shaker. Add the grapefruit juice, lime juice and tequila. Shake vigorously until well chilled, then strain into the prepared glass and serve immediately. Makes 1 drink.
Devon Francis, Williams Sonoma Test Kitchen Associate Manager
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