Grapefruit & Jalapeño Paloma

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

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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:

1. 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)
2. 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.
3. 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.
4. 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.

2 Paleo Cocktails with No Added Sugar

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My go-to Paleo-friendly cocktail recipe is a Pineapple Ginger Margarita. It gets its natural sweetness from pineapple, so there's no need to add simple syrup or agave. Pineapple is quite acidic, so it pairs well with tequila, and ginger adds a spicy kick that makes it interesting. I rimmed the glasses with a Vanilla-Lime Salt and used some cocktail "swords" my Grandmother bought in Toledo in the '50s to finish the deal.  

Even since my trip to Chile, my favorite liquor has been Pisco. It's actually made from grapes, so it's a Paleo-ish beverage, in the same sort of way tequila is. Traditional Pisco Sours are made with lemon juice, sugar, and egg white.  That sounded 1) way to simple for me--yawn- and 2) like too much white table sugar. I reimagined that classic to make this summery Cucumber Melon Pisco Sour with Mint. The final result is not even in the same realm as a classic Pisco Sour, but it's still amazing! With a little muddled mint, it's like a Pisco Sour and a Mint Mojito went on a date to a juice bar. 

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Pineapple Ginger Margarita

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    |   

Pineapple makes this Marg naturally sweet, while ginger adds a kick!

Yields: 1 cocktail   |    Total Time: 5 Minutes

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Ingredients:

For the drink:
• 1/2 cup frozen pineapple chunks
• 2 oz lime juice
• 2 oz tequila, (I used Sauza Silver)
• 1/2 teaspoon ginger, minced
• Lime wedges and ginger slices for garnish

Vanilla-lime salt:
• 1/4 cup salt
• 1/8 teaspoon Vanilla powder
• Zest of 1 lime

Directions:

1. Mix the ingredients for the Vanilla-Lime Salt in a shallow bowl that is wide enough to fit the entire rim of your glasses. Wet the rim of your glass with a lime wedge, and then dip the rim in the salt to coat.
2. Add pineapple, lime juice, tequila, and ginger to a high powered blender. Blend on high until completely liquified. Pour into glass.
3. Skewer a lime wedge and a slice of ginger with a cocktail pick for garnish.

Cucumber Melon Pisco Sour

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    |   

This cocktail gets its sweetness from honeydew, but a grown-up twist of cucumber keeps it complex.

Yields: 1 cocktail   |    Total Time: 45 Minutes

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Ingredients:

For the drink:
• 3 oz Cucumber Melon Juice (see below)
• 2 oz pisco
• 1/4 cup ice
• 1 tablespoon mint leaves, chopped
• Cucumber and mint leaves for garnish

Mint coconut sugar:
• 1/2 cup coconut sugar
• 1 tablespoon minced mint leaves

Directions:

1. Mix the ingredients for the Mint coconut sugar in a shallow bowl that is wide enough to fit the entire rim of your glasses. Wet the rim of your glass with a lime wedge, and then dip the rim in the sugar to coat. Shake off any larger pieces of mint.
2. Place mint leaves in your glass, along with the Pisco. Use a fork or a cocktail muddler to mash the mint leaves a little bit. Add the ice, and then pour the juice over top. Stir briefly.
3. For garnish: use a vegetable peeler to slice a long ribbon of cucumber. Skewer a mint leaf on a cocktail pick, and then fold the cucumber ribbon over on itself and skewer that as well. (I do this twice per cocktail pick).

Cucumber Melon Juice:

• 2 cups melon
• 1/2 cucumber
• 1/4 cup lemon juice
• 1/4 cup water

Directions:

1. Roughly chop and peel the melon. Dice the cucumber (leaving the peel on the cucumber adds nice color to final juice).
2. Place all ingredients in a high powered blender. Blend on high until completely liquified.
3. Position a nut milk bag over a large bowl. Pour the juice mixture through the nut milk bag to filter out the pulp. Massaging the bag a bit can speed up the straining process.
4. Store in an air-tight container in the fridge.

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