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Prep time
5 minutes
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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
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Ingredients
- For the cocktail:
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Chili salt, for the rim
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1 1/2 ounces
Patrón Reposado
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1 1/2 ounces
freshly squeezed grapefruit juice
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3/4 ounce
freshly squeezed lime juice
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1/2 ounce
honey syrup
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3 dashes
Bitterman’s Hellfire Habanero Shrub
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Jarritos Grapefruit Soda, for topping
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Fresh lime wheel, for garnish
- For the honey syrup:
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1/2 cup
honey
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1/2 cup
water
Directions
- For the cocktail:
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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.
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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.
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Garnish with a fresh lime wheel and serve.
- For the honey syrup:
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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.
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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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