Spicy Paloma Recipe

Preparation

1. 1

   Rim the glass

   Run the grapefruit wedge around the outer rim of a highball or Collins glass to moisten. Dip the rim into the coarse salt or tajín so it adheres evenly. Set the glass aside.

2. 2

   Build the cocktail

   In a cocktail shaker, add the Mi Campo Reposado tequila (2 oz), fresh grapefruit juice (2 oz), fresh lime juice (0.5 oz), agave syrup (0.5 oz), and 3 dashes of firewater bitters. Fill the shaker with ice (enough to reach the top).

3. 3

   Shake

   Shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosted. This chills and slightly dilutes the mixture for balance.

4. 4

   Strain and top

   Fill the rimmed glass with fresh ice (cubed). Double-strain the shaken mixture into the prepared glass to remove small ice chips. Top gently with 2 oz soda water to add effervescence; stir once gently with a bar spoon to integrate.

5. 5

   Garnish and finish

   Float a thin slice of jalapeño on top (or drop it in) for a subtle heat. Garnish the rim or edge of the glass with a grapefruit wheel or wedge. Add an extra dash of firewater bitters on top of the foam or over the garnish if you want more aroma.

6. 6

   Serve

   Serve immediately with a straw if desired. Suggestion: advise guests to take an initial sip to experience the bright citrus, then the tequila, and finally the spicy bitters finish.