Ingredients
2oz Jalapeño infused tequila blanco (Espolòn)
1oz Grapefruit juice
.75oz Lime juice
.5oz Simple syrup
Club soda
Tajin

Jalapeño (or lime) Garnish

The Paloma has always been a summertime favorite and this year, by popular request… we made this cocktail at all of our sunny events.

The best part of infusing the jalapeño and tequila is that you are in control of the level of spice. Tasting the infusion every 4 to 5 minutes will help prevent you from going overboard (or under) with the spice. Not to mention that heat levels vary between jalapeño peppers and sometimes the steeping time can be longer or shorter to achieve the same level of infusion.

Keep in mind that the spice gets covered up a little when in the cocktail, so I like to make it slightly stronger than I am wanting it in the cocktail.

Infusion Recipe
1. Pour 6oz tequila blanco, 1 jalapeño seeds and glands (white interior) and 1/4 of the outer layer into a mason jar.
2. Taste test every 5 minutes until the desired spice level (20-30 min average).
3. Strain contents into another container for storage and use.

Drink Recipe
1. Rub lime wedge on glass, dip rim in Tajin (or salt), set aside.
2. Add infused tequila, grapefruit, lime, simple syrup and pinch of salt to shaker.
3. Add cubed ice and shake till frosted.
4. Pour and strain over ice.
5. Top with club soda.
6. Garnish with thin jalapeño (and/or lime wedge).

Notes:
If you are planning to make a large batch, use a 750 bottle of tequila blanco and 4 jalapeños (all seeds, glands, and 1 outer pepper).