Spicy Paloma
with Chile-Infused Tequila
a cocktail recipe
For as long as she can remember, Kelly Ryan has loved to bake up treats to share with loved ones. Her love of baking comes from her mother and grandmother, both talented home cooks. After graduating from the Culinary Institute of America, Kelly worked at America’s Test Kitchen for a few years before venturing off to do food photography and recipe development full-time. Her blog, Butter & Thyme, focuses on elevated nostalgic comfort food recipes. Find more of Kelly’s recipes at
butterandthyme.com.
A twist on a classic grapefruit Paloma—we infused the tequila with 3 varieties of dried chiles to give this cocktail a complex spicy and smoky flavor.
TIME (ACTIVE) | 05 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 5 M
2 SERVINGS
| 8 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
COCKTAIL SHAKER (OPTIONAL)
make the chile-infused tequila
To make the chile-infused tequila, roughly chop the 3 dried chiles, discarding the stem and seeds. Place the tequila and the dried chiles in a glass jar, briefly stir, and let sit for 1-2 hours. Strain the mixture (discarding chiles) and store the chili-infused tequila in a glass jar with a lid.
make the salt and chile rim
Combine the chile powder, fleur de sel, and sugar on a small plate. Moisten the rims of 2 rocks glasses with a lime wedge or water, then dip the glasses in the chile powder mixture to coat the rim. Then fill the glasses with ice.
make the cocktail
Fill a cocktail glass with ice. Then add 4 oz. of the chili-infused tequila, grapefruit juice, lime juice, and agave syrup, and shake to combine. Pour the cocktail mixture evenly among the 2 glasses and top with club soda. Garnish with jalapeno, grapefruit, and lime slices, if desired.
Chile-infused tequila can be stored for up to 6 months
The longer you let the chiles steep in the tequila, the spicier it will become. Taste the tequila after 1-2 hours and leave them in longer before straining if you’d like it spicier.
If you don't have a cocktail shaker, you can stir the ingredients together to combine.
whole
Guajillo chiles are more fruity in taste than most other chiles; they have a mild to medium heat and complex layered flavor. In Mexican cooking they are second only to the ancho.
0.5 oz - REFILL$2
2 oz - REFILL$5
morita
whole
Whole morito chipotle peppers impart a classic smoky spiciness. Rehydrate for use in adobe sauces and other Mexican favorites.
1 oz - REFILL$4
3 oz - REFILL$10
powder
Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
TRY ME - SAMPLE$0.75
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
