A slice of fresh red chilli pressed against the ice, a tajin rim.
Why you are pouring this tonight
The Chilli Paloma is the Paloma with a slice of fresh jalapeño muddled in. Tequila, fresh grapefruit, lime, agave, cold soda, jalapeño, salt rim. Bright, citrus-led, with a slow-build of heat that makes the second sip more interesting than the first.
Use a fresh jalapeño from the greengrocer, not pickled. Slice three rounds, muddle gently in the shaker bottom. Use a 100% agave blanco tequila (Patron Silver, Espolon). Fresh-squeezed pink grapefruit, never bottled. Cold soda from the fridge. Salt the rim with flaky Murray River salt and a touch of Tajín. Pair with carnitas tacos, ceviche, watermelon-and-feta salad in summer.
What changes from the Paloma
Tajin replaces plain salt on the rim. Red chilli muddled lightly. Reposado tequila if you have it.
What to pour it alongside
Al pastor tacos, carnitas, anything with pineapple and chilli.
The recipe
Ingredients
Method
- Rim a highball with tajin.
- In the glass, lightly muddle 1 chilli slice with lime juice.
- Fill with ice, add tequila, top with grapefruit soda. Stir once.
- Float remaining chilli slice on top.
Nutrition
Want the classic? Our Paloma recipe is here.
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