Spicy Pineapple Paloma Recipe

Prepare jalapeño syrup (if not ready)

To make spicy jalapeño syrup: combine 1/2 cup sugar and 1/2 cup water in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat, add 1 thinly sliced jalapeño (seeds included for more heat, remove for milder), steep 15–30 minutes, then strain and cool. Syrup yields ~1 cup; store refrigerated.

Build the cocktail

Add 2 oz Olmeca Altos Plata tequila, 0.5 oz Cointreau, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, and 0.75 oz spicy jalapeño syrup into a shaker filled halfway with ice.

Shake

Shake vigorously for 10–15 seconds until the shaker is cold to the touch and ingredients are well combined and slightly diluted.

Strain and top

Double-strain the cocktail into a highball or Collins glass filled with fresh ice (about 1 cup). Top with 2 oz grapefruit soda (or 2 oz club soda plus 0.5–1 oz fresh grapefruit juice for more grapefruit character).

Final stir

Give the drink a gentle stir (1–2 rotations) to integrate the soda without flattening the carbonation.

Optional rim: Rub a lime wedge around the glass rim, dip into coarse salt or chili-salt (about 0.5 tsp) to coat a portion of the rim.

Thread a thin jalapeño slice onto a toothpick and rest it along the rim or float it on top. Add a pineapple wedge and a lime wheel on the rim for visual appeal.

Serve immediately. Advise guests that the jalapeño flavor can be adjusted by altering syrup heat or garnish placement.