Make a Spicy Paloma Cocktail
Recipe
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2 oz (60 ml) Espolòn Blanco Tequila
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1 oz (30 ml) fresh grapefruit juice
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½ oz (15 ml) fresh lime juice
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½ oz (15 ml) Jalapeño Syrup*
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2 oz (60 ml) soda water
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½ grapefruit wheel and 2 slices jalapeño pepper, for garnish
1. In a short glass, combine blanco tequila, grapefruit juice, lime juice, Jalapeño Syrup and soda water. Fill with ice and stir to incorporate. Place ½ grapefruit wheel into glass, then place jalapeño slices on top of grapefruit and serve.
2. *To make Jalapeño Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add sliced jalapeño peppers at half the volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
Featured Product: Espolòn Blanco Tequila
Espolòn Blanco Tequila is distilled using a combination of pot and column stills. The pot still enhances the earthy agave character, while the column still contributes a lighter, fruit-forward profile, resulting in a well-balanced tequila. This elegant interplay of flavours makes it an excellent base for a Spicy Paloma.
