I’m excited to share my Spicy Paloma Recipe, where tequila meets sweet pink grapefruit and jalapeños, with easy options for fresh juice or grapefruit soda to pique your curiosity.

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I keep coming back to this Spicy Paloma Recipe because it somehow feels like a dare in a glass. I love how bright fresh pink grapefruit juice wakes up your mouth, then a sneaky jalapeño slice shows up and makes everything just interesting enough to keep you guessing.

It’s crisp, a little naughty, and not what you’d expect from a usual summer drink. I swear the first sip makes you pause, like did that just happen, and then you want another.

If you like bold flavors that don’t try too hard, this one will mess with your expectations in the best way.

Ingredients

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Blanco tequila: Bright agave spirit, gives warmth and bite, little calories but no nutrition.
Grapefruit juice: Tart, Vitamin C rich, adds grapefruit bitterness and acidity, some natural sugar.
Grapefruit soda: Sweeter, fizzy substitute, boosts sweetness and bubble, higher in added sugars.
Lime juice: Sharp sour note, cuts richness and brightens the drink, low calories.
Agave nectar or simple syrup: Adds smooth sweetness, balances bitterness, increases carbs and calories so use lightly.
Jalapeño: Fresh heat, adds green pepper flavor, capsaicin may boost metabolism a tiny bit.
Salt or Tajin rim: Salt enhances flavors and rounds bitterness, Tajin adds chili tang and extra zip.

Ingredient Quantities

2 oz blanco tequila

2 oz fresh pink or red grapefruit juice (about 1 medium grapefruit, it’ll yield roughly 2 oz)

4 to 6 oz grapefruit soda (Jarritos, Squirt, Fresca) if you prefer soda instead of fresh juice

1/2 oz fresh lime juice (about 1/2 a lime)

1/2 oz agave nectar or simple syrup (adjust to taste)

2 to 3 thin jalapeño slices, plus extra for garnish (keep seeds for more heat)

2 to 3 oz club soda, to top if using fresh juice

Pinch of kosher or sea salt for the rim

Optional Tajin or chili lime seasoning for the rim

Ice cubes

Grapefruit or lime wedge and a jalapeño slice for garnish

How to Make this

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1. Prep your glass: run a grapefruit or lime wedge around the rim, dip into a pinch of kosher or sea salt or optional Tajin or chili lime seasoning, set aside.

2. In a shaker or sturdy jar add 2 to 3 thin jalapeño slices (keep seeds if you want more heat), 1/2 oz agave nectar or simple syrup and 1/2 oz fresh lime juice, muddle gently to release the jalapeño oils but dont pulverize the pepper.

3. Add 2 oz blanco tequila and 2 oz fresh pink or red grapefruit juice if you’re using fresh juice.

4. Fill the shaker with ice, shake hard for 10 to 15 seconds until well chilled.

5. If you prefer grapefruit soda instead of fresh juice, skip steps 3 and 4; instead build the drink in the rimmed glass over ice: add the muddled jalapeño, 2 oz tequila, 1/2 oz lime, 1/2 oz agave then pour 4 to 6 oz grapefruit soda (Jarritos, Squirt, Fresca) and stir gently.

6. For the fresh juice method, strain the shaken mix into the prepared glass over fresh ice, then top with 2 to 3 oz club soda and give a gentle stir to combine.

7. Taste and adjust: add more agave if it needs sweetness, add another jalapeño slice for heat, its easy to tweak.

8. Garnish with a grapefruit or lime wedge and a jalapeño slice on the rim, serve immediately with ice cubes and enjoy.

Equipment Needed

1. Cocktail shaker or sturdy jar with lid
2. Muddler or wooden spoon to bruise the jalapeño (dont pulverize it)
3. Jigger or measuring spoons
4. Citrus juicer or handheld reamer
5. Fine mesh strainer or cocktail strainer
6. Rimmed glass (highball or rocks) and a small plate for salt or Tajin
7. Long bar spoon or regular spoon for stirring
8. Sharp knife, cutting board, and ice tongs or scoop

FAQ

Q: How can I make this less spicy? A: Use 1 thin jalapeño slice and remove the seeds, or muddle the slices very gently so less capsaicin releases, taste as you go, you can always add more heat but you cant take it away once its in.

Q: Should I use grapefruit soda or fresh grapefruit juice? A: Fresh juice gives a brighter, more complex cocktail, soda is easier and sweeter and replaces the club soda, so pick fresh for flavor, soda for speed and fizz.

Q: Whats the easiest way to rim the glass with salt or Tajin? A: Rub a lime wedge around the rim then dip into coarse salt or Tajin, for extra stick use a little agave first, shake off excess so its not overpowering.

Q: Can I make a pitcher for a party? A: Yes, mix the base (tequila, grapefruit juice, lime, agave and jalapeño) and chill up to 24 hours, dont add soda until serving so it stays fizzy, strain into ice filled glasses and top with soda.

Q: Which tequila should I use? A: Blanco is classic for its clean, bright flavor, use a good 100% agave blanco; if you want a rounder, mellow version try reposado but avoid cheap mixto tequilas.

Q: Any tips for a non alcoholic version? A: Replace tequila with extra grapefruit soda or a non alcoholic spirit, keep the jalapeño for heat, use fresh juice plus club soda for balance and adjust agave to taste.

Spicy Paloma, A Delicious Tequila Cocktail With Grapefruit And A Touch Of Heat Recipe Substitutions and Variations

Blanco tequila: swap 1:1 with reposado for a smoother, slightly oaky drink, or use mezcal 1:1 if you want a smoky edge, or vodka 1:1 if you need a neutral base (you’ll lose the agave flavor).
Fresh grapefruit juice / grapefruit soda: bottled ruby red grapefruit juice works 1:1, blood orange juice gives a sweeter, rounder profile, or make a quick stand-in by mixing club soda with 1 oz cranberry or pomegranate juice plus a splash of simple syrup to get the color and tang.
Agave nectar / simple syrup: use honey syrup (1:1 honey + warm water) as a direct swap, or maple syrup (use a hair less, about 3/8 oz instead of 1/2) for a deeper note, or plain cane sugar syrup same amount and adjust to taste.
Jalapeño slices: swap with serrano for more heat, Fresno for a fruitier pepper note, or try a chili-infused tequila for hands-off heat. remove seeds to mellow, keep them for more kick.

Pro Tips

1. Dont pulverize the jalapeño, just muddle gently so you get the oils not a bunch of pepper bits. If you want predictable heat, slice peppers and let them sit in the tequila for 20 to 60 minutes, tasting often until it feels right, then remove them. For a milder drink take out the seeds and pith.

2. Keep the fizz by adding soda last and stirring very gently, and always use cold soda and a chilled glass so it stays lively longer. If you want extra lift, pour the soda over the back of a spoon so it doesnt agitate the mix as much.

3. Warm your agave a little or use a thin simple syrup so it blends easier with cold ingredients, taste and add sweetener a little at a time instead of dumping it in. A tiny pinch of salt in the drink can also brighten the grapefruit and balance bitter notes, not just on the rim.

4. Fight dilution and look better by freezing some grapefruit juice into ice cubes so your drink stays flavorful as the ice melts, and double strain into the glass for a cleaner mouthfeel and neater presentation. Garnish at the last second so the jalapeño slice stays fresh and not soggy.

Spicy Paloma, A Delicious Tequila Cocktail With Grapefruit And A Touch Of Heat Recipe

Recipe by Sam Ecclestone

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I’m excited to share my Spicy Paloma Recipe, where tequila meets sweet pink grapefruit and jalapeños, with easy options for fresh juice or grapefruit soda to pique your curiosity.

Servings

servings

Calories

204

kcal

Equipment: 1. Cocktail shaker or sturdy jar with lid
2. Muddler or wooden spoon to bruise the jalapeño (dont pulverize it)
3. Jigger or measuring spoons
4. Citrus juicer or handheld reamer
5. Fine mesh strainer or cocktail strainer
6. Rimmed glass (highball or rocks) and a small plate for salt or Tajin
7. Long bar spoon or regular spoon for stirring
8. Sharp knife, cutting board, and ice tongs or scoop

Ingredients

2 oz blanco tequila
2 oz fresh pink or red grapefruit juice (about 1 medium grapefruit, it'll yield roughly 2 oz)
4 to 6 oz grapefruit soda (Jarritos, Squirt, Fresca) if you prefer soda instead of fresh juice
1/2 oz fresh lime juice (about 1/2 a lime)
1/2 oz agave nectar or simple syrup (adjust to taste)
2 to 3 thin jalapeño slices, plus extra for garnish (keep seeds for more heat)
2 to 3 oz club soda, to top if using fresh juice
Pinch of kosher or sea salt for the rim
Optional Tajin or chili lime seasoning for the rim
Ice cubes
Grapefruit or lime wedge and a jalapeño slice for garnish

Directions

Prep your glass: run a grapefruit or lime wedge around the rim, dip into a pinch of kosher or sea salt or optional Tajin or chili lime seasoning, set aside.
In a shaker or sturdy jar add 2 to 3 thin jalapeño slices (keep seeds if you want more heat), 1/2 oz agave nectar or simple syrup and 1/2 oz fresh lime juice, muddle gently to release the jalapeño oils but dont pulverize the pepper.
Add 2 oz blanco tequila and 2 oz fresh pink or red grapefruit juice if you’re using fresh juice.
Fill the shaker with ice, shake hard for 10 to 15 seconds until well chilled.
If you prefer grapefruit soda instead of fresh juice, skip steps 3 and 4; instead build the drink in the rimmed glass over ice: add the muddled jalapeño, 2 oz tequila, 1/2 oz lime, 1/2 oz agave then pour 4 to 6 oz grapefruit soda (Jarritos, Squirt, Fresca) and stir gently.
For the fresh juice method, strain the shaken mix into the prepared glass over fresh ice, then top with 2 to 3 oz club soda and give a gentle stir to combine.
Taste and adjust: add more agave if it needs sweetness, add another jalapeño slice for heat, its easy to tweak.
Garnish with a grapefruit or lime wedge and a jalapeño slice on the rim, serve immediately with ice cubes and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.