Spicy Jalapeno Paloma Cocktail
A zesty twist on the classic Paloma—fresh grapefruit and lime meet tequila and a custom jalapeño syrup for a cocktail with tang, sweetness, and just the right amount of spicy heat.
Equipment
- Cocktail shaker
- Strainer
- Jigger or measuring spoons
- Cutting board and knife
- Citrus juicer
- Highball or rocks glass
- Small dish or plate
- Ice cubes
Ingredients
- 2 oz blanco tequila
- 2 oz fresh grapefruit juice or pink grapefruit juice
- 1 oz fresh lime juice
- 0.75 oz jalapeño simple syrup or spicy simple syrup
- grapefruit soda or sparkling water to top
- kosher salt or sugar for rimming the glass
- 1-2 jalapeño slices for garnish
- grapefruit slices for garnish
- ice cubes
Instructions
- Rub a lime or grapefruit wedge around the rim of your glass and dip into salt or sugar to coat. Fill glass with ice.
- In a shaker, combine tequila, grapefruit juice, lime juice, and jalapeño simple syrup. Add ice and shake for 10–15 seconds.
- Strain into the prepared glass over fresh ice. Top with grapefruit soda or sparkling water. Garnish with jalapeño and grapefruit slices.
Notes
Adjust heat by adding more or less jalapeño syrup. Fresh juice is key for brightness. Try half salt, half sugar for a sweet-spicy rim. For homemade syrup, simmer equal parts sugar and water with jalapeño slices, strain, and cool.