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
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.
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.
Garnish with a fresh lime wheel and serve.
For the honey syrup:
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.
Cool completely before using. If not using immediately, transfer to an airtight container and store in the refrigerator for up to one month.