Raspberry Jalapeño Paloma Recipe

Combine and heat

In a small saucepan combine 1 cup fresh raspberries, 1 cup granulated sugar, and 1 cup water. Add the halved jalapeño. If you want a milder syrup, scrape out and discard the seeds before adding; for more heat, leave seeds in. Bring mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.

Simmer and mash

Reduce heat to low and simmer gently for 6–8 minutes, mashing the raspberries with a spoon or a potato masher to release juices and infuse the syrup with jalapeño flavor. Do not boil vigorously—maintain a gentle simmer to preserve bright fruit flavor.

Strain and finish

Remove from heat. Pour the mixture through a fine-mesh sieve set over a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids (or reserve for another use). Stir in 2 tablespoons fresh lime juice while the syrup is warm. Let cool to room temperature, then refrigerate until cold. Makes roughly 1 to 1 1/4 cups syrup. Syrup will keep refrigerated in a sealed container for up to 10 days.

Prepare the glass (optional)

If you like a salted or Tajín rim, rub a lime wedge around the rim of a highball or Collins glass and dip into a shallow plate with coarse salt or Tajín to coat. Fill the glass with ice.

Build the cocktail

In a cocktail shaker filled with ice combine 2 oz blanco tequila, 1 oz raspberry-jalapeño syrup, 3 oz fresh grapefruit juice, and 1/2 oz fresh lime juice. Shake vigorously for 12–15 seconds until well chilled and slightly frosted.

Strain and top

Strain the cocktail into the prepared ice-filled glass. Top with about 2 oz club soda (or grapefruit soda for sweeter, fruitier finish) and gently stir once to integrate.

Garnish and serve

Garnish with a lime wheel or grapefruit wedge and 2 fresh raspberries on a pick. Taste and adjust: add additional syrup (1/4 oz) for more sweetness/fruit or another thin slice of jalapeño if you want extra heat. Serve immediately.