Smoky And Spicy Paloma

• For the jalapeno-infused simple syrup:
• 2 jalapenos, halved
• Zest of 1 grapefruit
• 1 cup sugar
• 1 cup water
• For the Smoky and Spicy Paloma:
• 1 1/2 ounces silver tequila
• 1/2 ounce mezcal
• 1 ounce lime juice
• 2 ounces grapefruit juice
• 1/2 ounce jalapeno-infused simple syrup (see ingredient list above)
• 1/2 ounce grapefruit liqueur or Triple Sec
• Ice, to serve

1. Begin by making the jalapeno-infused simple syrup: In a small saucepan, combine the jalapeno, grapefruit zest, sugar, and water. Bring to a simmer to dissolve the sugar.
2. Once the sugar has dissolved, remove from heat and cool to room temperature.
3. Strain into a clean glass jar. Syrup will keep for up to 2 weeks refrigerated in an airtight container.
4. To make the cocktail, combine all ingredients in a shaker and shake with ice. Double strain into a glass with ice.

simple syrup, jalapeufos, sugar, water, tequila, mezcal, lime juice, grapefruit juice, simple syrup, sec

Taken from food52.com/recipes/34912-smoky-and-spicy-paloma (may not work)