As we enter August, many parts of the country are experiencing hot weather and the thick blanket of sticky humidity that late summer brings every year. To combat the heat, we’re trying out this Spicy Paloma recipe from David Bell, our contributing mixologist.
Enjoy a cool buzz with the warm breeze or opt out of the alcohol by omitting the tequila for a little more club soda. Either way, this cocktail recipe is perfect for all the at-home mixologists looking for a zippy, mouthwatering treat to enjoy on the porch, balcony, in the yard with friends and family or – alone while binging Netflix. Whichever way one chooses to imbibe, it’ll be tasty.
To infuse this cocktail, we recommend dropping the tincture of your choice on to the finished product. Any other ideas? Get shakin’ and report back to us.
Write us at firstname.lastname@example.org or drop us a note on social to let us know how you would choose to infuse this dish.
¾ oz Agave Syrup
1 tbsp Salt
2 oz Tequila
2 oz Club Soda
1 Add about a TBSP of salt onto a saucer and swirl it around till it’s evenly dispersed. Cut a lime in half and run an open side along the rim of your glass. You may want to squeeze the lime gently to apply more juice to the glass. Wait a few seconds, then lay the rim of your glass on the salt. Rotate the glass in the salt, then lift up. Repeat this process a few times until an unbroken line of salt lines the rim.
2 In your mixing glass or cocktail shaker, muddle a slice or two of jalapeño like you’re mad at it. For less heat, spoon out the seeds. Cut another slice of jalapeño while you’re at it, this one for later as part of the garnish. Unless you want to pick the seeds out of your teeth, you’ll want to spoon them out of this slice for sure. Now go wash your hands immediately and don’t touch your eyes. Trust us.
3 Next, the grapefruit. Take a citrus peeler and peel a nice, big peel along the circumference of the grapefruit. Extra points if you can go all the way around without it breaking. Set it to the side for later. Then cut the grapefruit in half and squeeze out an ounce of juice. Add the juice to your mixing glass, then wrap the un-squeezed half in plastic wrap and save it for breakfast tomorrow. You know it’s good for you.
4 Take the lime halves from Step # 1 and squeeze out a 1/2‑ounce of juice. Then add it to your mixing glass.
5 Next, add 3/4‑ounce of the agave syrup.
6 If you’ve made it this far without messing up, it is now safe to add your precious tequila. Two ounces is fine, 2.5 ounces is better. We enjoy both Blancos and Reposados here, just as long as it’s distilled 100% from Blue Webber Agave.
7 Add 3 – 5 pieces of ice and shake until you feel it in your toes, about 10 seconds.
8 Pour about 2 ounces of club soda or sparkling mineral water into your shaken libation.
9 Add some ice to your salt-rimmed serving glass, then pour in your bubbly beverage. We recommend using a fine-mesh strainer to filter out any slimy jalapeño fruit/seeds. Yum.
10 Twirl the grapefruit peel around a finger and tug gently to tighten. Lift it off your finger and rest it on the surface of the drink. Let it expand like a bloom, then drop your seedless jalapeño slice in the middle.
11 Drink and enjoy. Not optional.