Spicy Paloma with Hawaiian black salt
2
Easy
5 minutes
5 minutes
“Sunshine, blue skies and a cocktail that looks as good as it tastes? Sign us up! With its soft pink hue and just the right balance of sweet, spicy and sour, this is the drink everyone will want refilled this summer.”- Jacqueline Burgess
Ingredients
Method
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For the jalapeño syrup:
- 100 g sugar
- ½ cup water
- 2 jalapeño chillies, sliced For the spicy grapefruit mix:
- ½ cup fresh grapefruit juice
- 2 T fresh lime juice, plus extra for serving
- 4 T blanco tequila
- 1 T jalapeño syrup
- Hawaiian black salt, for the glasses’ rims
- 4 T sparkling water (optional)
- citrus slices, to garnish
Method
Ingredients
1. To make the jalapeño syrup, combine the sugar, water and chillies in a small saucepan. Heat until the sugar dissolves. Set aside to cool.
2. In a cocktail shaker filled with ice, combine the grapefruit juice, lime juice, tequila and jalapeño syrup. Shake well.
3. Rim the glasses with lime juice, then dip into the salt. Pour the cocktail mix into the glasses, topping up with sparkling water if using. Garnish with slices of fresh citrus.
Cook’s note: The ingredients can be adjusted according to your preference. The jalapeño syrup can be stored in an airtight jar in the fridge for up to 6 weeks.
Find more beverage recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau
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