Spicy Paloma recipe
Mexico's favorite highball gets a fiery upgrade with fresh chili.
Method: Build ·
Glass: Highball glass ·
Time: 4 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 2 oz Blanco Tequila
- 0.5 oz Fresh Lime Juice
- 0.5 oz Agave Syrup
- Top Grapefruit Soda (Jarritos or Squirt)
- 2 Jalapeño Slices (muddled)
How to make a Spicy Paloma
- Rim a highball glass with Tajín seasoning.
- Muddle jalapeño slices in the bottom of the glass.
- Add tequila, lime juice, and agave syrup.
- Fill with ice and top with grapefruit soda.
- Stir gently and garnish with a grapefruit wedge and jalapeño slice.
Garnish
Grapefruit wedge, jalapeño slice, and a Tajín rim.
Pro tip
If you can't find Mexican grapefruit soda, mix fresh grapefruit juice with club soda and a pinch of salt. The salt is key — it's what makes a Paloma taste like a Paloma and not just a grapefruit highball. Tajín on the rim is non-negotiable.
History of the Spicy Paloma
The Paloma is actually more popular than the Margarita in Mexico, though it gets less attention internationally. The spicy version emerged from the same trend that gave us the Spicy Margarita — bartenders in the 2010s adding fresh chili to everything. The combination of grapefruit's bitterness with jalapeño's heat is surprisingly natural.
Flavour profile
Spicy, Citrus, Bitter, Refreshing
Variations
- Mezcal Paloma — Use mezcal instead of tequila for smoky depth
- Serrano Paloma — Use serrano peppers for sharper, greener heat
- Frozen Spicy Paloma — Blend everything with ice for a slushy version
Practise making the Spicy Paloma in the free Virtual Bar game.