Paloma L'ananas Épicée Recipe

Prepare jalapeño

Slice the jalapeño in half lengthwise. For medium heat leave the seeds intact; remove seeds and membranes for milder syrup. Cut into a few large pieces.

Make syrup

In a small saucepan combine sugar (3 oz) and water (0.375 cup). Add the jalapeño pieces and the optional pineapple slice and lime zest. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Reduce heat and simmer 3–4 minutes to extract flavor—do not vigorously boil.

Steep and cool

Remove from heat and let the mixture steep, covered, for 20–30 minutes or until it reaches your desired heat level. Taste after 10 minutes to check spiciness. The longer it steeps, the spicier it becomes.

Strain and store

Strain syrup through a fine mesh sieve into a clean jar, pressing gently on solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Syrup keeps 2 weeks refrigerated.

Combine 1 tsp coarse salt and 0.5 tsp chili powder on a small plate. Rub the lime wedge around the rim of a highball or Collins glass, then dip the rim into the salt-chili mixture to coat. Set glass aside.

Fill glass

Fill the rimmed (or plain) highball/Collins glass with ice to the top.

Build cocktail

In a cocktail shaker filled with ice combine 2 oz Tequila Olmeca Altos Plata, 0.5 oz Cointreau, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, and 0.5–0.75 oz of the prepared spicy jalapeño syrup (start with 0.5 oz and adjust to taste). Shake vigorously for 10–12 seconds until well chilled.

Strain and top

Strain the mixture into the prepared glass over fresh ice. Top with 2 oz club soda and gently stir once to integrate.

Garnish and serve

Garnish with a pineapple wedge and a lime wheel. Taste and adjust: add another 0.25 oz spicy syrup if you want more heat or 0.25 oz lime if you want more brightness. Serve immediately.