Piquant Paloma
Add all ingredients except soda & bitters to an ice filled cocktail shaker--minimally shake to combine; strain and pour into an ice filled Collins glass. Add soda and give a quick stir, top with bitters, and garnish with a peach slice
*Cholula chipotle can be used
This is a more involved and lightly spiced version of that great summer cooler classic. The St Germain and seasonal fruit add some really great freshness to the drink.

- Tequila- sour, bitter, sweet
- Judge Smail's Highball — Tequila, Aperol, Grapefruit bitters, Grapefruit soda, Lime juice
- Paloma (Fully Loaded) — Tequila, Mezcal, Aperol, Ancho Reyes chile liqueur, Grapefruit bitters, Grapefruit soda, Seltzer water, Grapefruit cordial, Lime juice
- Paloma Sour — Blanco tequila, Grapefruit bitters, Grapefruit soda, Agave syrup, Lime juice, Egg white, Lime, Salt
- Marco Polo — Arrack, Blood Orangecello, Sparkling water, Lime juice, Passion fruit syrup
- The Upgraded Paloma — Blanco tequila, Campari, Seltzer water, Grapefruit cordial, Lime juice
I curated this - check the cited link. Camper English has done some work (and called in David Wondrich and David Suro for backup) on the history of the Paloma. Basically, the argument is that while Squirt was introduced into Mexico in the 50's and was probably immediately used to make a highball with Tequila, a Paloma written recipe is much more recent - maybe the mid 90's/early 2000s. Thanks, Zachary