Recipe: Derek's Spicy Paloma

By Derek Brown

La Paloma is a combination of tequila, lime juice, and grapefruit juice or grapefruit soda with an optional salted rim. This version adds jalapeño for a spicy but not overpowering twist.

    • 2 ounces jalapeño-infused tequila (recipe below)
    • ½ ounce lime juice
    • 3 ounces fresh-squeezed grapefruit juice
    • ¼ to ½ ounce agave syrup
    • soda water

To make the jalapeño-infused tequila, add two jalapeño peppers—sliced, with the seeds removed—and two slices of green pepper about two inches long and a half inch wide to a 750-milliliter bottle of silver tequila. Allow it sit for about one hour, then taste the tequila and remove the peppers when the desired spiciness is achieved. (The green pepper adds depth of flavor without adding spice.)

For the drink, combine ingredients in a shaker with ice. Shake the mixture and strain into a glass with fresh ice and a salted rim. Be careful not shake too hard, as this may lead to over-dilution. Top with soda water and serve.

To read Derek's account of how he discovered the Spicy Paloma, and why it's best to celebrate Cinco de Mayo on a day other than May 5, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/05/recipe-dereks-spicy-paloma/56244/