Spicy Paloma Cocktail
A grapefruit and tequila cocktail with jalapeno simple syrup, ice, and plain sparkling water. The syrup is a separate batch; only one ounce goes in the glass.
Ingredients
For the Jalapeno Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 jalapeno, halved lengthwise
For the Cocktail
- 1 fluid ounce jalapeno simple syrup Cooled; 1 fluid ounce from the batch above
- 3 fluid ounces fresh grapefruit juice, strained
- 1 fluid ounce tequila
- 1/2 teaspoon coarse salt Optional, for the rim; not all will adhere
- 2 lime wedges One for the rim, one for garnish
- 2 fluid ounces plain sparkling water Add last
- as needed ice for the glass
Instructions
- Put 1 cup sugar, 1 cup water, and a halved jalapeno in a small saucepan. Bring to a gentle simmer and stir about 5 minutes until the sugar dissolves.
- Remove from the burner and steep 10–15 minutes, testing only cooled drops. Take out the pepper when the heat suits you. Cool about 30 minutes more, then refrigerate promptly in a clean covered container.
- For one drink, rub a lime wedge around the glass rim and lightly dip in the optional coarse salt. Fill the glass with ice.
- Measure 1 fluid ounce cooled syrup, 3 fluid ounces grapefruit juice, and 1 fluid ounce tequila into the glass. Stir together.
- Top with 2 fluid ounces plain sparkling water, stir gently once, and garnish with the remaining lime wedge. Refrigerate the unused syrup for up to 1 week.
Notes
The syrup is a batch ingredient; only 1 fluid ounce is used per cocktail. Its yield varies, so no exact leftover portion count is promised. Custom time allows 10–15 minutes steeping and around 30 minutes cooling. With prepared cold syrup, assembly takes about 5 minutes. Use plain sparkling water and ice.