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!
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.
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.
Recipe yields about 6 oz jalapeño simple syrup.