Spicy Paloma

Just a fun, refreshing drink (with a kick!)

Don’t be intimidated by the chili. When making the jalapeño infusion for this drink, you should taste it sporadically and stop the infusion when it’s hot enough to your liking. I usually stop the infusion around 20 minutes, at which point the tequila has a noticeable kick but not so hot that my mouth is on fire. The idea is to add a layer of taste with the spice, not have the spice overtake the flavour. But, you do you! For the non-spicy version of this drink, check out the classic Paloma.

Death & co • p.188

2 oz jalapeño infused tequila
1 oz fresh grapefruit juice
0.75 oz lime
0.5 oz simple syrup
sparkling water

Add the tequila, grapefruit and lime in the shaker with ice and short shake. Strain into a collins glass with a salted rim filled with ice. Top with sparking water. Garnish with a lime wheel and a pepper, serve with a straw.

The perfect salted rim
I take a slice of lime cut in the center and put it on the glass as if it were a garnish, spin it around the rim of the glass, and then roll the limey edge in a small dish full of salt.

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