Zipping up and down the dusty desert hills of western Colorado this weekend, I would occasionally remember – I have a blog post to write (two, actually). It was a passing thought, there one minute and gone the next as several rocks on the trail would steal my focus back. So, I didn’t write, not even back at camp. I was unplugged and it was glorious. What I did do, was think—between burms and turns- how refreshing a Paloma would be after a long day of mountain biking in the sun. Of course, I hadn’t planned that well, and there were no grapefruits, or ice cubes, and certainly no jalapeño infused tequila back at our campsite. (Maybe I’ll pack better next time?)

This version of the classic drink has a few twists and turns, the largest of which is infusing the tequila with jalapeño. This adds a savory and spicy note to the drink, making it a bit more complex and, if you ask me, more delicious. I first found this combo in the book, Death & Co: Modern Classic Cocktails (I recommended this one!), and have made a few tweaks over the last year, landing on my go-to mix.

Grapefruit & Jalapeño Paloma

Published April 15, 2021 by Caitlin Sherwood

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Serves: 1 | Active Time: 5 minutes

Ingredients:

For the jalapeño tequila

1 jalapeño

2 cups blanco/silver tequila

For the simple syrup

1/4 cup sugar

1/4 cup water

For the cocktail (quantities here are for a single cocktail, multiply by number of drinks to make a larger batch)

Salt, for rim of glass

Ice, for serving

2 ounces grapefruit juice, freshly squeezed

Juice from 1/2 lime

2 ounces jalapeño tequila (recipe above)

1/2 ounce Cointreau (Palomas typically just call for tequila, but I like the citrusy sweetness this adds)

1 tablespoon simple syrup (recipe above)

Dash of bitters (Optional, adds another layer of flavor)

2 ounces club soda (or grapefruit La Croix)

Garnish: lime wedges, jalapeño slices

Directions:

Infused tequila: Start infusing the the tequila at least 20 minutes before mixing your drinks: slice jalapeño, and place in a 16 ounce jar. Pour tequila over top. Place lid on jar, and allow tequila to sit for 20 minutes before straining out the jalapeño pieces. Save the infused tequila in an airtight jar until you’re ready to prepare your cocktails. This can be done several days in advance. You can also easily divide this recipe to make less (I often make just a few ounces, using just half a jalapeño)
Simple Syrup: Next, prepare the simple syrup: combine sugar and water in a sauce pan and bring to a simmer, stirring until sugar is dissolved. Remove from heat and allow to cool. This can be made several days in advance. Once cooled, store in an airtight container in the fridge for up to 7 days.
Now, mix the cocktail: Start by rimming your glass with salt (tip: to get salt to stick, rub a slice of lime on the edge of the glass before dipping it into the salt). Fill the glass halfway with ice.
In a shaker, combine: grapefruit juice, lime juice, tequila, cointreau, simple syrup, and bitters to combine. Shake, and then pour into prepared glass. Top with club soda to taste, and garnish with a lime wedge and/or a slice of jalapeño.