Spicy Paloma

I'm not sure if I need a special occasion to imbibe, I love the art of making craft cocktails as much as I like drinking them. Festive cocktails served around the holidays are always fun to look forward to, eggnog, hot buttered rum and countless varieties of toddies, all are delicious and indulgent. After a while I start to crave something a bit more refreshing and palette cleansing, a cocktail that wont induce a sugar crash later in the evening. I can't think of a more seasonal drink than the Paloma. Fresh citrus in the winter is the best pick me up on a cold grey day (even without the tequila). The arrival of tangerines, blood oranges, pomelo's, satsuma's and the like are a clear sign that winter is here. The Paloma has always been one of my favorite cocktails and once I tried this spicy version by Death & Co, I don't think I can go back to the original. Surprise your friends by serving these at the start of your party and for those that don't care for the heat in this drink you can always mix in tequila that hasn't been infused with jalapenos. 


Happy Holidays



Spicy Paloma, adapted from Death & Co


Kosher Salt

2 ounces Jalapeno infused Siembra Azul blanco tequila

1 ounce grapefruit juice

3/4 ounce lime juice

1/2 ounce simple syrup

club soda

Garnish with 1 lime wheel

Jalapeno infused Siembra Azul blanco tequila

In a container, combine the ribs and seeds from 4 jalapenos chilies and the chopped flesh of 1/2 jalapeno with one 750 ml bottle of Siembra Azul blanco tequila and stir well. Let stand at room temperature for 20 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine mesh sieve.


Rim a highball glass with kosher salt. Shake all the ingredients (except club soda), then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with lime wheel.