Fresno Paloma Recipe
Make Fresno Paloma Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Paloma Mix & Base
Mixer & Finish
Method
Prep & Muddle
- 1
- 2
Add the sliced Fresno chile (use half or a full chile depending on heat preference) to a shaker. Reserve one thin slice for garnish.
- 3
Add pink grapefruit juice, lime juice, and agave syrup to the shaker with the chile. Add a small pinch of fine sea salt.
- 4
Muddle the chile with the juices and syrup gently 6–8 times to release heat and aroma without pulverizing the pepper. Let the mixture sit 30–60 seconds so oils develop.
Shake & Strain
- 5
Add reposado tequila to the shaker and fill with ice (cubed). Secure the lid and shake vigorously for about 10–12 seconds until well chilled.
- 6
Double-strain the cocktail into the prepared glass over fresh ice (use crushed ice if preferred) to remove chile pulp and seeds. If you prefer more chile texture, single strain will leave more bits.
Top & Garnish
- 7
Top gently with chilled grapefruit soda (about 3 oz). If using club soda instead, add 2 oz club soda plus 1 oz grapefruit juice to match flavor.
- 8
Give the drink a gentle stir (1–2 turns) to integrate the soda without flattening the fizz.
- 9
Garnish with the reserved thin Fresno slice and a grapefruit wheel or lime wedge. Serve immediately.