Honey-Habanero Paloma From Patrón

July 15, 2022
2 Ratings
Photo by Ty Mecham. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren Lapenna.
  • Prep time 5 minutes
  • makes 1 cocktail
Test Kitchen Notes

This version of a Paloma packs a sweet heat thanks to honey syrup and Bitterman’s Hellfire Habanero Shrub. Freshly squeezed lime and grapefruit juice help to tame the flame, along with a topper of cooling grapefruit soda.

This recipe is shared in partnership with Patrón Tequila. —The Editors

What You'll Need
  • For the cocktail:
  • Chili salt, for the rim
  • 1 1/2 ounces Patrón Reposado
  • 1 1/2 ounces freshly squeezed grapefruit juice
  • 3/4 ounce freshly squeezed lime juice
  • 1/2 ounce honey syrup
  • 3 dashes Bitterman’s Hellfire Habanero Shrub
  • Jarritos Grapefruit Soda, for topping
  • Fresh lime wheel, for garnish
  • For the honey syrup:
  • 1/2 cup honey
  • 1/2 cup water
  1. For the cocktail:
  2. Prepare your highball glass: Spread the chili salt on a shallow plate. Run a spent lime wedge around the rim of your glass and dip into the chili salt to coat.
  3. Add all the ingredients—except the grapefruit soda—to a cocktail shaker filled with ice. Shake to combine, about 10 to 20 seconds, then strain into the prepared highball glass filled with ice. Top with the grapefruit soda.
  4. Garnish with a fresh lime wheel and serve.
  1. For the honey syrup:
  2. Combine honey and water in a small saucepan and heat over medium, whisking constantly until the honey dissolves. Once the syrup comes to a simmer, turn off the heat.
  3. Cool completely before using. If not using immediately, transfer to an airtight container and store in the refrigerator for up to one month.

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