Smokey Paloma

2 1⁄2 oz Reposado Tequila
1 1⁄2 oz Ancho Reyes chile liqueur
1 1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1 1⁄2 oz Soda water (Topo Chico mineral water)
1 wdg Lime
1 pn Salt (Smoked sea salt)
10 dr Hellfire Habanero Shrub, Bittermens
Instructions

Moisten the outer rim of a highball glass with a lime wedge and coat with smoked sea salt (I add chili lime rub from Williams-Sonoma to my rimming salt). Fill half the glass with ice or use an ice ball. Fill a cocktail shaker with ice, then add the tequila, Ancho Reyes, grapefruit juice, and simple syrup. Shake well. Strain into the glass, stir in the soda (I use Topo Chico carbonated mineral water), and garnish with a lime.

History

Moira brought me to this contrivance.

Cocktail summary
Created by
Clay Childs
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(14 ratings)
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From other users
  • Very solid. Spicy as all get out
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Comments

We made this with 1/2 the simple syrup (to our taste) and omitted the soda because we wanted the Ancho Reyes to come through.  Filling the glass with ice while one makes the drink dilutes it nicely.  Didn't have the shrub so we muddled a fresh Serrano chile pepper from the garden. Smoked sea salt and lime added depth without being overwhelming..  We enjoyed.