Jalapeño Paloma

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Spicy, smoky, and a little salty…the jalapeño paloma is a party in a glass. The grapefruit juice balances out the heat from homemade jalapeño simple syrup, and the mezcal brings the wow factor!

Summer weather cannot get here soon enough for me. And with that, summer cocktails!

Sometimes it’s sangria, other times I’ll serve a light vodka cocktail mixed with an herb-infused simple syrup, but this week I’m pulling out the big guns with this jalapeño paloma.

A paloma is a Mexican cocktail that is traditionally made with tequila, grapefruit soda, and a squeeze of lime juice. It’s tart and refreshing and thirst-quenching on a hot summer day.

Since I love jalapeño anything, but especially in my cocktails, I made a jalapeño simple syrup that brings the heat with a little bit of sweetness. I also swapped out regular tequila in favor of mezcal.

If you haven’t tried mezcal before, stop whatever it is you’re doing and go out and buy a bottle. (Seriously, I’ll wait.)

Like tequila, mezcal is an agave-based liquor, but mezcal has an undeniable smoky flavor. Where the agave plant is uncooked in tequila, in mezcal it is roasted in a stone-lined pit over a period of days, then milled and left to ferment. The fermenting process takes several additional days before the mash is distilled and in the case of mezcal reposado or añejo, it is then aged in oak barrels for several months. The result is an assertive liquor that will make your regular tequila-based cocktail a showstopper.

Now to be clear, mezcal is not for the faint of heart. If you’re a tequila drinker I think you will appreciate its bold, earthy flavor. But if you haven’t jumped on the tequila bandwagon yet, you might want to tone it down by starting with half tequila and half mezcal.

This paloma will still taste great and maybe by your second (or third) you’ll go whole hog. Cheers!

Tips for success

• If you’re new to mezcal, take a sip first before you shake up your cocktail. If the smokiness is too assertive for you, try half mezcal/half tequila.
• The jalapeño simple syrup makes enough for 6 cocktails. You can easily double, triple, or quadruple it. Store the extra syrup strained and covered in the frig for several days.
• The heat in the syrup will increase as it steeps with the chopped jalapeño in it. Leave it longer to kick it up even more!
• Use a spicy salt on the rim to add even more flavor and heat.

More Warm Weather Sips

• Mexican Mule
• Ruby Slipper Cocktail
• Frozen Cucumber Lemonade Cocktail
• Peach Sangria Slushies
• Watermelon Champagne Popsicles

5 from 1 vote

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Jalapeño Paloma

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Spicy, smoky, and a little salty...the jalapeño paloma is a party in a glass. The grapefruit juice balances out the heat from homemade jalapeño simple syrup, and the mezcal brings the wow factor!

Course: Cocktail

Cuisine: Mexican

Keyword: jalapeno paloma, paloma

Servings: 2 servings

Calories: 358 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Jalapeño Simple Syrup

• 1/2 cup sugar
• 1/2 water
• 2 jalapeños, coarsely chopped

Jalapeño Paloma

• 2 oz jalapeño simple syrup (recipe follows)
• 1 oz lime juice
• 4 oz mezcal
• 4 oz grapefruit juice
• 4 oz club soda
• Kosher salt
• Grapefruit wedge and jalapeño slices for garnish
• Ice/cocktail shaker

Instructions

Jalapeño Simple Syrup

1. Combine all the ingredients in a small saucepan. Heat over medium heat until sugar is dissolved. Remove from heat and let cool to room temperature, about 15 mins. Strain and reserve.

Jalapeño Paloma

1. Pour some salt onto a plate, then rub the edges of two tumblers with a grapefruit slice and dip into salt. Fill the glasses with ice.

2. Combine all the ingredients over ice in a cocktail shaker. Shake vigorously and pour into two glasses. Garnish with grapefruit and jalapeño slices.

Recipe Notes

Recipe yields about 6 oz jalapeño simple syrup.

• If you're new to mezcal, take a sip first before you shake up your cocktail. If the smokiness is too assertive for you, try half mezcal/half tequila.
• The jalapeño simple syrup makes enough for 6 cocktails. You can easily double, triple, or quadruple it. Store the extra syrup strained and covered in the frig for several days.
• The heat in the syrup will increase as it steeps with the chopped jalapeño in it. Leave it longer to kick it up even more!
• Use a spicy salt on the rim to add even more flavor and heat.

Nutrition Facts

Jalapeño Paloma

Amount Per Serving

Calories 358

% Daily Value*

Sodium 15mg1%

Potassium 126mg4%

Carbohydrates 58g19%

Sugar 56g62%

Vitamin A 150IU3%

Vitamin C 36.1mg44%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in May 2016 but was republished with tips and step by step photos in May 2019.