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Prep time
5 minutes
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Serves
5
Author Notes
For those times when you can’t decide if you want a mimosa or a paloma at brunch, now you can have both! I love a fabulous brunch cocktail, and the combination of tequila, grapefruit, and habanero is just incredible. Add some bubbly prosecco to make all of those sweet and spicy flavors dance on your palate. —Rick Martinez
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Paloma-Style Mimosa
Ingredients
- For the muddling liquid:
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1/4 cup
granulated sugar
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1
ruby red grapefruit, peel removed in wide strips, with fruit reserved
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1/2
habanero chile, de-stemmed
- For the mimosas:
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1 cup
freshly squeezed ruby red grapefruit juice (about 1 grapefruit, reserved from muddling ingredients), divided
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1/2 cup
tequila blanco, divided
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12 ounces
prosecco, sparkling white, or rosé wine, divided
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4
ruby red grapefruit wedges, for serving
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Chile-lime seasoning salt (such as Tajín), for serving
Directions
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Muddle the grapefruit: Combine sugar and grapefruit strips in a cocktail shaker. Muddle until mixture is sandy, about 1 minute. Add habanero; muddle until crushed and incorporated, about 30 seconds. Add ¼ cup water and shake until sugar is dissolved, about 40 seconds. Pour through a medium-fine cocktail strainer into a measuring cup, discarding solids.
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Make the mimosas: Pour ¼ cup grapefruit juice, 1 ounce tequila and ½ ounce syrup into a champagne flute; stir to combine. Top with prosecco. Garnish each mimosa with a grapefruit wedge sprinkled with chile-lime seasoning salt.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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