Inferno Paloma

Description: The Inferno Paloma is a fiery twist on the classic Mexican cocktail, featuring a handmade chili syrup that weaves a bold, spicy complexity through the refreshing flavors of grapefruit and tequila. Balanced with fresh lime and a touch of smoky mezcal, each sip offers a vibrant explosion of heat and citrus—perfect for adventurous palates seeking something both familiar and electrifying. Ingredients: - 2 oz blanco tequila - 0.5 oz mezcal (for a hint of smoke) - 1 oz fresh grapefruit juice - 0.5 oz fresh lime juice - 0.75 oz handmade chili syrup (see below) - Pinch of sea salt - Grapefruit soda (to top) - Chili-lime salt and fresh grapefruit or chili slice (for garnish) Handmade Chili Syrup: - 1 cup water - 1 cup sugar - 2–3 fresh red chilies, sliced (adjust to heat preference) - 1 small dried chipotle, crushed (optional, for smokiness) To make the syrup: Combine water, sugar, and chilies in a saucepan. Bring to a gentle simmer, stirring to dissolve sugar. Let simmer for 10 minutes, then cool and strain. Glassware: Highball glass Preparation: 1. Rim a highball glass with chili-lime salt. 2. Fill glass with ice. 3. In a shaker, combine tequila, mezcal, chili syrup, grapefruit juice, lime juice, and a pinch of sea salt. Shake well. 4. Strain into the prepared glass over fresh ice. 5. Top with grapefruit soda. 6. Garnish with a grapefruit wedge and a fresh chili slice. Experience a zesty rush of citrus, smoke, and chili heat—the Inferno Paloma invites you to turn up the temperature on your next cocktail hour.