Spicy Paloma Recipe

Prepare infusion

Place 1 cup reposado tequila in a clean glass jar with a tight-fitting lid.

Add the sliced jalapeño to the jar. If you want moderate heat, remove most seeds; for pronounced heat leave seeds in.

Add 1 tablespoon agave syrup to the jar to round the edges of the infusion and stir gently to combine.

Seal the jar and let steep at room temperature for 6–12 hours, tasting after 6 hours. Infuse up to 24 hours for very spicy tequila. Once it reaches desired heat, strain through a fine mesh sieve or coffee filter into a clean bottle, discarding solids.

Store the infused tequila refrigerated or at room temperature. Use 2 oz per cocktail. (If making the drink without spicy tequila, substitute 2 oz plain reposado tequila.)

Prepare the glass: rub a lime wedge around the rim of a highball or Collins glass. Dip the rim into coarse salt or Tajín to coat. Fill the glass about three-quarters full with ice.

In a shaker or mixing glass filled with ice, combine 2 oz spicy tequila (or plain reposado), 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 teaspoon agave syrup.

Shake vigorously for about 10–12 seconds until chilled and slightly frothy from fresh juice.

Strain the mixture into the prepared glass over the ice.

Top with 2 oz club soda and gently stir once to combine.

Garnish with a grapefruit wheel or twist and a lime wedge. Taste and adjust sweetness with a small additional drizzle (up to 0.5 tsp) of agave syrup if desired.

Serve immediately. Yield: one cocktail.