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Paloma Picante

A fiery spin on the classic Paloma that muddles fresh jalapeño with blanco tequila, then shakes it with tart grapefruit juice and lime for a cocktail that balances heat, citrus, and salt in every sip.

7 minEasyServes 1185 cal/serving

MexicanAlcoholic DrinkNo-CookStandardLow CarbPork-FreeCorn-Free

Ingredients

  • 2 oz blanco tequila
  • 3 slices fresh jalapeño, sliced, seeded
  • 3 oz fresh grapefruit juice
  • 3/4 oz fresh lime juice
  • 1/2 oz agave nectar
  • 2 oz sparkling water (chilled)
  • as needed flaky salt mixed with chili powder (for rim)
  • as needed ice cubes
  • 1 lime wedge
  • 1 jalapeño slice (for garnish)

Instructions

  1. 1

    Rub 1 lime wedge around the rim of a tall glass, then dip the rim into as needed flaky salt mixed with chili powder (for rim) to coat.

  2. 2

    In a cocktail shaker, combine 3 slices sliced, seeded fresh jalapeño slices and 1/2 oz agave nectar. Muddle firmly to release the jalapeño's heat and oils.

  3. 3

    Add 2 oz blanco tequila, 3 oz fresh grapefruit juice, and 3/4 oz fresh lime juice to the shaker. Fill with as needed ice cubes and shake vigorously for 12 to 15 seconds.

  4. 4

    Fill the rimmed glass with fresh as needed ice cubes. Double-strain the cocktail through a fine-mesh strainer into the glass to remove jalapeño seeds.

  5. 5

    Top with 2 oz sparkling water (chilled) and stir gently. Garnish with 1 jalapeño slice (for garnish) and serve immediately.

Questions

Can I halve or double Paloma Picante?

Yes. As written it serves 1. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To batch it for a crowd, multiply everything but add the ice only when serving.

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