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
- 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.
- Once the sugar has dissolved, remove from heat and cool to room temperature.
- Strain into a clean glass jar. Syrup will keep for up to 2 weeks refrigerated in an airtight container.
- 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)