Like the traditional Paloma, this cocktail is an amazing marriage of flavors—one truly compatible pair with the spicy infused tequila and tart/sweet grapefruit blend.
Jalapeño Paloma
Serves 20 (in 10-ounce rocks glasses, filled halfway with ice)
4 cups tequila
8 large jalapeño peppers
1 ½ cups lime juice (I like Nellie & Joe’s Key Lime juice)
½ teaspoon fine grain salt
5 cups 100% pink grapefruit juice
1 ½ cups agave nectar
3 cups club soda
2 limes, for serving
Wearing gloves, slice the ends off of the jalapeños and discard, then slice them into thin rounds.
Transfer the peppers to a large glass container, and pour 4 cups of tequila over top. Allow this mixture to set in the refrigerator overnight.
In a gallon jug (using a funnel), pour 4 cups of tequila, sifting out jalapeños with a mesh sieve and saving for later use.
Add 1 ½ cups lime juice, 5 cups pink grapefruit juice, ½ teaspoon salt, and 1 ½ cups agave nectar. Place cover on a jug and shake until the agave nectar dissolves.
Right before serving, carefully add 3 cups of club soda, cover the jug, swirl gently, and pour into a serving pitcher or punch bowl.
Garnish with sliced limes and serve ice on the side. Keep the tequila-soaked jalapeños in a bowl on the side for guests who love some extra kick!
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
