Pickled Jalapeño Paloma Recipe
Tanginess, sweetness, bitterness, fieriness – this pretty paloma cocktail amps up its Mexican heritage by throwing some brine from a jar of pickled jalapeños into the mix, rounding out everything else in the glass surprisingly well.
Ingredients
- 1 tbsp of Tajín
- 1 tbsp of flaky sea salt
- 1 lime wedge, plus 2 wheels to garnish
- 100ml of tequila
- 150ml of pink grapefruit juice
- 30ml brine from a jar of pickled jalapeños
- 15ml of agave syrup
- tonic water, to top up
Method · 5 min
- Mix the Tajin and salt together on a small plate. Run the lime wedge around the rim of each glass, then dip the rim in the Tajin to coat. Fill both glasses up with ice
- Pour the tequila, juice, brine and agave into a cocktail shaker filled with ice. Shake for 15 seconds to combine and chill, then strain into both glasses
- Top each glass up with tonic water and garnish with a lime wheel
